Why Make This Recipe
Teriyaki Pineapple Chicken Rice Stuffed Peppers is a delightful dish that brings together the savory flavors of chicken, the sweetness of pineapple, and the rich taste of teriyaki sauce. Stuffed peppers are an excellent way to enjoy a meal that is both healthy and satisfying. This recipe is perfect for family dinners, meal prep, or even a fun gathering with friends. The blend of colors from the bell peppers and the mouthwatering aroma of the dish will make you eager to dig in.
This recipe is not just about taste; it’s also about convenience. By using cooked rice and simple ingredients, you can whip up this meal in no time. Plus, it’s packed with protein and vitamins, making it a well-rounded choice for any day of the week.
How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Directions
Preheat the Oven: First, set your oven to 375°F (190°C). This will ensure that it’s ready when you need to bake your stuffed peppers.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add in the diced chicken breast. Cook the chicken for about 5-7 minutes, stirring occasionally. Make sure it is browned and fully cooked through.
Mix Ingredients: Stir in the cooked rice, pineapple chunks, and teriyaki sauce into the skillet with the chicken. Mix everything well to ensure that the rice and pineapple are evenly coated with the sauce. Season with salt and pepper to taste.
Prepare the Peppers: While the chicken mixture is cooling slightly, prepare the bell peppers. Cut the tops off each pepper and remove the seeds. You can choose any color of bell pepper you like; red, yellow, and green all work wonderfully!
Stuff the Peppers: Once the chicken mixture is ready, carefully spoon it into each bell pepper. Pack the filling in well to prevent any gaps.
Bake the Peppers: Place your stuffed peppers upright in a baking dish. Make sure they are stable and won’t tip over. Bake in the preheated oven for about 25-30 minutes. You want the peppers to be tender but still holding their shape.
Garnish and Serve: After baking, remove the stuffed peppers from the oven. Before serving, sprinkle chopped green onions on top for an extra burst of flavor and color.
How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers
Stuffed peppers can be served straight from the baking dish. You can serve them with a simple side salad or steamed vegetables to balance the meal. They are also great on their own as a light main course.
For an extra touch, drizzle additional teriyaki sauce over the stuffed peppers right before serving. This enhances the flavor and presentation, making the dish even more appealing.
How to Store Teriyaki Pineapple Chicken Rice Stuffed Peppers
If you have any leftovers, storing them is easy. Allow the stuffed peppers to cool completely before transferring them to an airtight container. They can be kept in the refrigerator for about 3-4 days.
To reheat, simply place them in the microwave for a few minutes until warmed through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
Tips to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Cooked Rice: You can use leftover rice or microwaveable rice packets to make prep easier. Brown rice or jasmine rice can also be used for different flavors.
- Seasoning: Feel free to adjust the salt and pepper according to your taste preferences. You can also add garlic powder, onion powder, or ginger for extra flavor.
- Vegetables: Include other vegetables like chopped carrots, zucchini, or peas in the chicken and rice mixture for added nutrition.
- Cheese Lovers: Sprinkle some shredded cheese on top of the stuffed peppers during the last 5 minutes of baking for a cheesy twist.
Variation
- Vegetarian Option: Substitute the chicken with cubed tofu or a mix of sautéed mushrooms and additional vegetables for a healthy vegetarian version. Use a plant-based teriyaki sauce to keep it vegan.
- Spicy Kick: Add chili flakes or sriracha to the chicken mixture for some heat. This will give your stuffed peppers a spicy flavor that many enjoy.
- Rice Alternatives: Instead of traditional rice, try quinoa, cauliflower rice, or even couscous for a unique twist on the recipe.
FAQs
1. Can I prepare the stuffed peppers ahead of time?
Yes! You can prepare the stuffed peppers earlier in the day, fill them with the chicken mixture, and keep them in the fridge until you’re ready to bake.
2. Can I freeze the stuffed peppers?
Yes, stuffed peppers can be frozen. To freeze, assemble them and place them in an airtight container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator before baking.
3. What can I serve with stuffed peppers?
Stuffed peppers pair well with a side salad, garlic bread, or a light soup. A fresh fruit salad or coleslaw also makes a great complement.
By following these simple steps and tips, you’ll create a delicious and colorful meal that everyone will love. Enjoy your kitchen adventure with Teriyaki Pineapple Chicken Rice Stuffed Peppers!
Print
Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Protein-rich
Description
A delightful dish that combines savory chicken, sweet pineapple, and rich teriyaki sauce, all stuffed into colorful bell peppers.
Ingredients
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced chicken breast and cook for 5-7 minutes until browned and fully cooked.
- Stir in cooked rice, pineapple chunks, and teriyaki sauce into the skillet. Season with salt and pepper to taste.
- Prepare the bell peppers by cutting off the tops and removing the seeds.
- Spoon the chicken mixture into each bell pepper, packing it well.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
- Garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze assembled stuffed peppers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
Keywords: stuffed peppers, chicken, teriyaki, pineapple, healthy dinner, meal prep