Teriyaki Pineapple Chicken & Fried Rice Stuffed Peppers

Table of Contents

Ingredients

4 large bell peppers (red, yellow, or orange), halved and deseeded

2 cups cooked jasmine rice (or any rice of choice)

1 lb boneless, skinless chicken breast, diced

1 tbsp olive oil

½ cup pineapple chunks (fresh or canned)

½ cup diced green bell pepper

¼ cup chopped green onions (plus more for garnish)

¼ cup shredded carrots (optional)

¼ cup teriyaki sauce (store-bought or homemade)

1 tbsp soy sauce

1 tsp garlic powder

½ tsp ground ginger

1 tsp sesame seeds (for garnish)

Preheat your oven to 375°F (190°C).

Prepare the Peppers

Slice the bell peppers in half lengthwise and remove the seeds and membranes.

Place them in a baking dish, cut side up.

Cook the Chicken

In a large skillet, heat 1 tbsp olive oil over medium heat.

Add the diced chicken and cook for 5-7 minutes until browned and fully cooked.

Add garlic powder, ground ginger, soy sauce, and teriyaki sauce. Stir to coat.

Prepare the Filling

Add diced green bell peppers, carrots (if using), and pineapple chunks to the skillet.

Stir in the cooked rice and cook for another 2-3 minutes, letting everything mix well.

Stuff the Peppers

Spoon the chicken and rice mixture into each pepper half, filling them generously.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for another 10 minutes, allowing the tops to get slightly crispy.

Precook the peppers: If you like softer bell peppers, blanch them in boiling water for 2-3 minutes before stuffing.

Add cheese: Sprinkle shredded mozzarella or cheddar on top for a cheesy twist.

Use leftover rice: Day-old rice works best as it absorbs flavors well without getting mushy.

Customize the protein: Swap chicken for ground turkey, shrimp, or tofu for a vegetarian option.

Calories: 350-400 kcal

Protein: 25g

Carbs: 50g

Fat: 8g

Fiber: 5g