Description

Enjoy vibrant bell peppers stuffed with tender chicken, fragrant rice, juicy pineapple, and a luscious natural teriyaki sauce. This easy-to-make recipe combines sweet and savory flavors in a single dish perfect for a family dinner or special occasion, offering a colorful and satisfying meal with minimal cleanup.

Ingredients

Scale

For the Stuffed Peppers

4 large bell peppers (red, yellow, or green)
1 tablespoon olive oil

For the Filling

1 lb chicken breast, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup cooked rice
1 cup pineapple chunks
3 tablespoons soy sauce (natural)
2 tablespoons brown sugar (natural)
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon natural gelling agent (optional)
2 green onions, chopped
1 teaspoon sesame seeds, toasted

Instructions

Prepare the Peppers: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes carefully. Lightly brush both the outside and inside of the peppers with olive oil. Place them cut side up in a baking dish ready for stuffing.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Add the chopped chicken breast and cook for 6-7 minutes until no longer pink.
Make the Teriyaki Pineapple Sauce: Stir in soy sauce (natural), brown sugar (natural), vegetarian Worcestershire sauce, apple cider vinegar, and pineapple chunks into the skillet. Simmer gently until the sauce thickens slightly. Add natural gelling agent if you want a thicker sauce, ensuring all chicken pieces are well coated.
Mix in the Rice: Fold the cooked rice into the chicken and sauce mixture, allowing the rice to absorb the flavors and create a cohesive stuffing.
Stuff the Peppers and Bake: Spoon the teriyaki pineapple chicken and rice mixture evenly into each bell pepper. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes to brown the tops and soften the peppers perfectly.
Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the stuffed peppers for a fresh, nutty finish. Serve warm to enjoy the full spectrum of flavors and textures.

Notes

Use fresh, firm bell peppers for best texture and flavor.
Do not overcook chicken; sauté just until cooked through to keep it juicy.
Cook rice ahead of time to improve texture and avoid mushiness.
Adjust sweetness by modifying brown sugar to balance pineapple acidity.
Let stuffed peppers rest a few minutes after baking for flavors to meld and filling to set.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 10g
Sodium: 700mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked peppers, gluten free dinner, one-dish meal, family friendly