Teriyaki Pineapple Chicken and Rice Stuffed Peppers
These weeknight-friendly stuffed peppers combine sweet, savory, and juicy flavors for a colorful, comforting meal that's quick to assemble and perfect for meal prep.
Ingredients
Protein
- 2 cups cooked chicken, shredded
Rice/Grains
- 1 cup cooked rice Day-old or chilled rice works best.
Veggies & Fruit
- 4 pieces bell peppers Choose colorful peppers for presentation.
- 1 cup pineapple chunks
Sauce
- 1/2 cup teriyaki sauce Adjust sweetness to taste.
Cheese & Toppings
- 1/2 cup shredded cheese (optional) Can be omitted for dairy-free.
Spices
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds; set upright in a baking dish.
- In a bowl, combine cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, salt, and pepper until evenly mixed.
- Stuff each bell pepper with the chicken and rice mixture, pressing gently to fill.
Baking
- Cover the baking dish with foil and bake for 25–30 minutes.
- Remove the foil, sprinkle cheese on top if using, and bake 5–10 more minutes until cheese melts and peppers are tender.
Serving
- Serve hot and enjoy!
Notes
Use day-old rice or chilled cooked rice for better filling consistency. Store leftovers in an airtight container in the fridge for up to 3 days.