Why Make This Recipe
Stuffed peppers are a versatile and colorful dish that everyone enjoys. Teriyaki Pineapple Chicken Rice Stuffed Peppers bring together the sweetness of pineapple, the savory taste of teriyaki chicken, and the crunchiness of bell peppers. This recipe is not only delicious but also packed with nutrients. It can serve as a complete meal since you have protein, carbohydrates, and vegetables all in one dish. Plus, it’s easy to prepare, making it perfect for busy weeknights or special occasions.
How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
Ingredients:
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and fully cooked, about 5-7 minutes.
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Mix well and season with salt and pepper.
- Cut the tops off the bell peppers and remove the seeds.
- Stuff each pepper with the chicken and rice mixture. Place the stuffed peppers upright in a baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
- Remove from the oven and garnish with chopped green onions before serving.
How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers
Serving this dish is simple and satisfying. You can plate the stuffed peppers individually or serve them family-style on a large platter. Pair the peppers with a fresh green salad or some steamed vegetables for a balanced meal. You can also serve extra teriyaki sauce on the side for those who want an extra saucy flavor with their meal. Enjoying these peppers is a fun experience, as you can literally eat the dish out of its edible bowl!
How to Store Teriyaki Pineapple Chicken Rice Stuffed Peppers
If you have leftovers, you can store them easily. Place the stuffed peppers in an airtight container and keep them in the refrigerator. They will stay fresh for up to 3-4 days. If you want to store them longer, you can freeze them. Just wrap them tightly in plastic wrap and then store them in a freezer-safe bag. When you’re ready to eat them, let them thaw in the fridge overnight and then reheat in the oven or microwave until heated through.
Tips to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Choose Fresh Peppers: Make sure to select firm bell peppers without blemishes. You want them to stand upright while baking.
- Customize the Filling: Feel free to add other vegetables or change the protein. Ground turkey or tofu can be a nice substitution for chicken.
- Use Leftover Rice: If you have leftover rice from a previous meal, this is a great way to use it.
- Adjust Spice Level: If you like spice, consider adding some crushed red pepper flakes or diced jalapeños to the filling mixture.
- Grill Them Outside: For a smoky flavor, you can also grill these stuffed peppers instead of baking them.
Variation
If you want to switch things up a bit, consider making a vegetarian version. Replace the chicken with chickpeas or black beans, and add more vegetables like corn, zucchini, or spinach. You can also use quinoa instead of rice for a healthier grain option. Another variation is to use different types of peppers, such as poblano or banana peppers, for a different flavor.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it before cooking. Frozen chicken may take longer to cook, ensure that it reaches an internal temperature of 165°F (74°C) before serving.
2. Can I make Teriyaki Pineapple Chicken Rice Stuffed Peppers ahead of time?
Absolutely! You can prepare the stuffing and stuff the peppers a day in advance. Just cover them tightly and keep them in the fridge until you are ready to bake them.
3. What toppings can I add to my stuffed peppers?
Aside from chopped green onions, you can add shredded cheese, avocado slices, or a drizzle of extra teriyaki sauce. Fresh cilantro or parsley can also add a nice touch.
With these straightforward steps and tips, you’ll be able to create this delicious and colorful dish that is sure to become a favorite in your household. Enjoy the delightful combination of flavors in every bite, celebrating both the sweetness of pineapple and the savory essence of teriyaki sauce. Happy cooking!
Print
Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A colorful dish featuring sweet pineapple, savory teriyaki chicken, and crunchy bell peppers, perfect for busy weeknights or special occasions.
Ingredients
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and fully cooked, about 5-7 minutes.
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Mix well and season with salt and pepper.
- Cut the tops off the bell peppers and remove the seeds.
- Stuff each pepper with the chicken and rice mixture. Place the stuffed peppers upright in a baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
- Remove from the oven and garnish with chopped green onions before serving.
Notes
You can customize the filling with other vegetables or proteins. Great with a side of salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg