Grab your bell peppers because we’re making Teriyaki Pineapple Chicken Stuffed Peppers! These juicy peppers are filled with tasty chicken, sweet pineapple, and savory teriyaki sauce. Yum!
Stuffed peppers always make me feel like I’m being fancy, but they’re super easy to make! Just bake them up and enjoy a colorful meal that looks great on the plate. 🌈
Key Ingredients & Substitutions
Bell Peppers: Red, yellow, or orange peppers are great for sweetness and colorful presentation. Green peppers work too, but they have a more bitter taste. If you can’t find large peppers, mini ones are fun for individual servings!
Chicken: I use boneless, skinless chicken breast for a leaner option. You can swap it out for ground chicken or even shredded rotisserie chicken for convenience. If you’re vegetarian, try crumbled tofu or chickpeas.
Pineapple: Fresh pineapple adds a juicy sweetness. Canned pineapple works just fine too; just drain it well. You can even use mango for a different flavor twist!
Rice: White rice is a classic, but brown rice or quinoa can be healthier alternatives. Leftover rice from takeout works great too!
Teriyaki Sauce: If you’re short on teriyaki sauce, you can make a simple mix of soy sauce, honey, and a bit of ginger. Or use a store-bought brand for ease!
How Do I Safely Handle and Prepare the Bell Peppers?
Handling bell peppers properly is key to making this dish delicious. Here’s how to prep them:
- Start by washing the peppers under running water to remove any pesticides or dirt.
- To cut, place the pepper upright. Slice off the top in a circular motion to create a “lid” while keeping the walls intact.
- Use a spoon to scoop out the seeds and white membranes inside, which can be bitter.
- If you’re blanching the peppers, be careful when placing them in boiling water; drop them in gently to avoid splashes!
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffing:
- 4 large bell peppers (red, yellow, or orange), tops cut off and seeded
- 1 lb (450g) boneless, skinless chicken breast, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup teriyaki sauce
- 2 tbsp vegetable oil
- Salt and pepper to taste
For the Topping (Optional):
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prep and another 35 minutes to cook, totaling around 50 minutes from start to finish. A quick and satisfying way to enjoy stuffed peppers!
Step-by-Step Instructions:
1. Prepping the Oven and Peppers:
First, preheat your oven to 375°F (190°C). Then, lightly grease a baking dish to prevent the peppers from sticking. Take the bell peppers, cut off their tops, and scoop out the seeds. This is where all the delicious filling will go!
2. Blanching the Peppers:
In a large pot, bring water to a boil. Carefully add the bell peppers and let them simmer for 3-4 minutes until they are slightly softened. This step helps them cook evenly later. Once done, remove them and drain upside down on paper towels to get rid of excess water.
3. Cooking the Filling:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are fragrant and the onions are translucent (about 3 minutes). It’s time to add the diced chicken! Season with salt and pepper and cook until the chicken is no longer pink, roughly 5-7 minutes.
4. Adding Pineapple and Sauce:
Once the chicken is cooked, stir in the pineapple chunks and teriyaki sauce. Let it simmer for an additional 2-3 minutes so all the flavors can meld together beautifully.
5. Mixing in the Rice:
Now it’s time to remove the skillet from heat. Stir in your cooked white rice until everything is well combined. This mixture is going to be delish inside the peppers!
6. Stuffing the Peppers:
Generously stuff each bell pepper with the chicken mixture, packing it down a bit if needed. Place the stuffed peppers upright in the greased baking dish.
7. Adding Cheese (Optional):
If you like a cheesy topping, sprinkle the shredded mozzarella or Monterey Jack cheese over the tops of each stuffed pepper.
8. Baking Time:
Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and let them bake for an additional 10 minutes, or until the peppers are tender and if you added cheese, until it’s melted and bubbly.
9. Serving it Up:
Once they’re ready, take them out of the oven and garnish with sliced green onions for a fresh touch. Serve and enjoy your delicious Teriyaki Pineapple Chicken Stuffed Peppers!
FAQ: Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Different Types of Rice?
Absolutely! While white rice is traditional, you can substitute with brown rice, quinoa, or cauliflower rice for a low-carb option. Just make sure to adjust the cooking times if necessary!
What If I Don’t Have Teriyaki Sauce?
No problem! You can easily make a quick substitute by mixing soy sauce with honey or brown sugar and a splash of rice vinegar. Add a pinch of garlic and ginger for extra flavor!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave them until heated through, or warm in the oven at 350°F (175°C) until heated.
Can I Make These Stuffed Peppers Ahead of Time?
Yes, you can prepare the stuffed peppers a day in advance! Assemble them and store them in the fridge before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
