Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Juicy ground chicken, sweet pineapple, and a rich teriyaki glaze come together in these Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Baked to perfection with melted cheese, they’re a hearty, flavorful meal packed with protein and wholesome ingredients.
Ingredients
- 4 bell peppers
- 1 ground chicken
- 1 cooked rice
- 1 diced pineapple
- ½ teriyaki sauce
- 2 garlic cloves
- 1 grated ginger
- ¼ black pepper
- ½ salt
- ½ shredded mozzarella cheese
- Chopped green onions
- Sesame seeds
Instructions
- Prep the oven and peppers: Preheat the oven to 375°F (190°C) and grease a baking dish. Cut the bell peppers in half, remove the seeds, and place them cut side up in the dish.
- Cook the chicken mixture: In a skillet over medium heat, cook the ground chicken for 5-6 minutes until browned. Add garlic, ginger, salt, and black pepper, stirring for another 2 minutes until fragrant.
- Mix in the sauce, pineapple, and rice: Pour in the teriyaki sauce, then add diced pineapple and cooked rice. Stir well and let it simmer for 3 minutes to blend the flavors. Remove from heat.
- Stuff the peppers: Fill each bell pepper half with the chicken mixture, pressing gently to pack it in.
- Top with cheese and bake: Sprinkle mozzarella cheese over the stuffed peppers. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes until the cheese is bubbly.
- Garnish: Sprinkle with chopped green onions and sesame seeds before serving.