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Teriyaki Pineapple Chicken and Rice Stuffed Peppers with bell pepper halves filled with teriyaki chicken rice pineapple chunks and melted mozzarella topped with green onions

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Bell peppers filled with shredded chicken, rice, pineapple, and a sticky teriyaki glaze, baked until tender. A colorful, balanced dinner that comes together with mostly pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers, tops cut off and seeded
  • 2 cups cooked shredded chicken
  • 2 cups cooked white rice
  • 1 cup pineapple chunks, fresh or canned, drained
  • 1/2 cup teriyaki sauce
  • 1/2 whole red onion, diced
  • 1/2 cup shredded carrots
  • 1 tbsp olive oil
  • 2 whole green onions, sliced for serving
  • 1 tbsp sesame seeds for serving

Equipment

  • Baking dish
  • Skillet

Method
 

  1. Cook onion and carrots in olive oil until softened.
  2. Stir in shredded chicken, rice, pineapple, and teriyaki sauce.
  3. Spoon the filling into prepared bell peppers.
  4. Bake covered at 375°F for 25 minutes, then uncovered for 10 minutes.
  5. Top with green onions and sesame seeds before serving.

Notes

  • Use day-old rice for a better filling texture.
  • Cover with foil for most of the bake time to prevent drying out.
  • Freezes well for up to 3 months.
  • Reheat covered in the oven for the best texture.