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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

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A delightful blend of savory chicken, sweet pineapple, and gooey mozzarella cheese stuffed into vibrant bell peppers, marrying Hawaiian flavors with childhood nostalgia.

Ingredients

Scale
  • 4 bell peppers (any color)
  • 1 pound chicken breast, cooked and shredded
  • 1 cup cooked rice
  • 1 cup pineapple chunks (fresh or canned)
  • 1/2 cup teriyaki sauce
  • 1/4 cup green onions, chopped
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
  2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds.
  3. Combine Filling Ingredients: In a bowl, combine shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, and green onions. Mix everything together until it’s well-blended.
  4. Season the Filling: Season the mixture with salt and pepper to taste.
  5. Stuff Each Pepper: Gently spoon the chicken and rice mixture into each bell pepper.
  6. Prepare for Baking: Place the stuffed peppers upright in a baking dish and cover them with foil.
  7. Bake the Peppers: Pop the baking dish in the oven and let the peppers bake for 25-30 minutes.
  8. Add the Cheese: Once they’re out of the oven, sprinkle shredded mozzarella cheese on top of each pepper.
  9. Serve and Enjoy: Remove from the oven, let cool slightly, and serve hot.

Notes

Consider serving with a fresh cucumber salad or a light sesame noodle dish for a complete meal. Leftovers can be refrigerated for up to three days or frozen for up to three months.

Nutrition

Find it online: https://thestationrecipes.com/teriyaki-chicken-pineapple-stuffed-peppers-rice/

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