Sweet, savory, and cheesy comfort
These Teriyaki Pineapple Chicken Stuffed Peppers are the perfect blend of sweet, savory, and melty goodness—all baked into colorful bell peppers for a meal that feels both cozy and fresh. Juicy chicken, fluffy rice, tangy pineapple, and rich teriyaki sauce come together in one easy, oven-baked dinner that’s ideal for busy weeknights or casual entertaining. They’re naturally portioned, family-friendly, and great for meal prep too. If you’re looking for a quick stuffed pepper dinner with bold flavor and minimal cleanup, this recipe is about to become a new favorite in your rotation.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 (2 pepper halves per serving)
Ingredients List
- 4 large bell peppers, halved and deseeded
- 2 cups cooked rice (white or jasmine works great)
- 1½ cups cooked chicken, shredded or cubed
- ½ cup pineapple tidbits (drained)
- ½ cup teriyaki sauce
- 1 cup shredded mozzarella or provolone cheese
- Green onions, thinly sliced (for topping)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Sharp knife
- Cutting board
- Large mixing bowl
- Measuring cups
- Spoon or spatula
- 9×13-inch baking dish
- Aluminum foil
Step-by-Step Beginner-Friendly Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Slice bell peppers in half lengthwise and remove seeds and membranes. Arrange them cut-side up in the dish.
- In a large bowl, combine cooked rice, chicken, pineapple tidbits, and teriyaki sauce. Stir until evenly coated and glossy.
- Spoon the mixture generously into each pepper half, pressing lightly so they’re well filled.
- Sprinkle shredded cheese evenly over the tops .
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly and peppers are tender.
- Garnish with sliced green onions and serve warm .
Pro Tips
- Meal prep: Assemble the peppers up to 24 hours ahead and bake when ready.
- Rice swap: Try brown rice or cauliflower rice for a lighter option.
- Extra sauce: Drizzle more teriyaki sauce on top before serving for bold flavor.
- Storage: Store leftovers in an airtight container for up to 3 days.
Teriyaki Pineapple Chicken Stuffed Peppers
- Total Time: 45 minutes
Description
These Teriyaki Pineapple Chicken Stuffed Peppers are sweet, cheesy, and packed with flavor! An easy chicken dinner recipe perfect for busy weeknights, meal prep, or family meals.
Ingredients
-
4 large bell peppers, halved and deseeded
-
2 cups cooked rice (white or jasmine works great)
-
1½ cups cooked chicken, shredded or cubed
-
½ cup pineapple tidbits (drained)
-
½ cup teriyaki sauce
-
1 cup shredded mozzarella or provolone cheese
-
Green onions, thinly sliced (for topping)
Instructions
-
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
-
Slice bell peppers in half lengthwise and remove seeds and membranes. Arrange them cut-side up in the dish.
-
In a large bowl, combine cooked rice, chicken, pineapple tidbits, and teriyaki sauce. Stir until evenly coated and glossy.
-
Spoon the mixture generously into each pepper half, pressing lightly so they’re well filled.
-
Sprinkle shredded cheese evenly over the tops .
-
Cover loosely with foil and bake for 20 minutes.
-
Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly and peppers are tender.
-
Garnish with sliced green onions and serve warm.
Nutrition
- Serving Size: 4
- Calories: 350
