Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring a delightful fusion of flavors that are both tropical and hearty. Each bell pepper is not just a colorful vessel but also packed with a delicious filling of tender chicken, rice, and sweet pineapple, all drenched in savory teriyaki sauce. This dish is a perfect balance of nutritious ingredients and satisfying flavors, making it a popular choice for families looking to spice up their dinner routine.
Why We Love This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
What makes Teriyaki Pineapple Chicken & Rice Stuffed Peppers a favorite in many households is their versatility and ease of preparation. You can whip them up for a family meal or serve them at a gathering with friends. The vibrant colors make them visually appealing, and the combination of sweet and savory elements elevates the standard stuffed pepper recipe. Moreover, using shredded chicken or rotisserie chicken simplifies the cooking process, allowing you to spend more time enjoying the meal rather than preparing it. This dish checks all the boxes—it’s delicious, comforting, and easy to prepare.
Ingredients about Teriyaki Pineapple Chicken & Rice Stuffed Peppers
To create these scrumptious stuffed peppers, you will need:
- 4 bell peppers (any color)
- 2 cups cooked rice (white, brown, or jasmine)
- 1 pound cooked shredded chicken (or rotisserie chicken)
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce (low-sodium preferred)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions for garnish
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Directions
Making Teriyaki Pineapple Chicken & Rice Stuffed Peppers is straightforward, and you will love the aroma that fills your kitchen as they bake. Start by preheating your oven to 375°F (190°C). While your oven warms up, prepare the bell peppers by cutting off their tops and removing the seeds. This step creates the perfect natural bowl to hold all your delicious ingredients.
In a large bowl, combine the cooked rice, shredded chicken, and pineapple chunks. Pour in the teriyaki sauce, drizzle with olive oil, and sprinkle the garlic powder. Season with salt and pepper to taste. Mix all these ingredients together until they are well combined. You want to make sure that each bite of the mixture bursts with flavor!
Now, it’s time to stuff the bell peppers. Generously fill each pepper with the chicken, rice, and pineapple mixture, making sure to pack it in well. Place the stuffed peppers upright in a baking dish. It’s a good idea to cover them with aluminum foil to keep them moist while baking. Slide the dish into the preheated oven and let them bake for about 25-30 minutes.
After this initial baking time, remove the foil, allowing the stuffed peppers to develop a golden hue. Bake for an additional 10 minutes without the foil. This final touch gives them a bit of a crispy texture on top that contrasts beautifully with the soft filling. Once they are done, let them cool for a few minutes. Garnish with chopped green onions just before serving for an added touch of freshness.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Serving Teriyaki Pineapple Chicken & Rice Stuffed Peppers is just as easy as making them. These colorful peppers can stand alone as a main dish, but they can also be paired with a side salad or an additional vegetable dish for a complete meal. Consider serving them with a side of steamed broccoli or a refreshing cucumber salad to balance out the rich flavors.
You can also enhance the dining experience by offering extra teriyaki sauce on the side, allowing your guests to drizzle more over their peppers if they wish. If you’re hosting a gathering, you might want to slice the stuffed peppers in half for bite-sized portions, making it easier for your guests to enjoy them as appetizers. The vibrant colors and enticing aroma will surely impress anyone you serve them to!
Expert Tips: Teriyaki Pineapple Chicken & Rice Stuffed Peppers
To make your Teriyaki Pineapple Chicken & Rice Stuffed Peppers even better, consider these expert tips. First, if you want your peppers to have a bit more crunch, you can precook them for about 5 minutes before filling them. This way, they won’t be overly soft after baking, and you’ll have a nice texture contrast.
Alternatively, feel free to mix and match the ingredients. If you enjoy a bit of spice, you can add diced jalapeños or a few drops of hot sauce to the filling. For those looking for added nutrients, consider mixing in chopped vegetables such as carrots or sugar snap peas into the filling.
Also, when it comes to the rice, using day-old rice can yield better results, as it holds its shape and doesn’t become mushy. Lastly, don’t skip out on garnishing with green onions; they provide a lovely visual appeal and a fresh burst of flavor that complements the dish beautifully.
How to Store Teriyaki Pineapple Chicken & Rice Stuffed Peppers
If you find yourself with leftover stuffed peppers, storing them properly can maintain their flavor and texture. Allow the peppers to cool completely before transferring them to an airtight container. Store them in the refrigerator, where they will last for about 3-5 days.
If you want to freeze them, it’s best to do so before baking them. Prepare the stuffed peppers as instructed but skip the baking step. Wrap each pepper tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply bake from frozen, adding an extra 10-15 minutes to the baking time.
Variation of Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Feel free to explore various variations of Teriyaki Pineapple Chicken & Rice Stuffed Peppers! Instead of chicken, you can easily substitute it with tofu or shrimp for a vegetarian or seafood twist.
You can also experiment with different rice types or even replace the rice with quinoa or cauliflower rice for a healthier alternative. Consider mixing in nuts like cashews or almonds for a delightful crunch as well as for added flavor.
For a creative twist, add a layer of cheese on top of the stuffed peppers during the final 10 minutes of baking. This melty addition will complement the flavors wonderfully and give a rich texture.
FAQ
What is Teriyaki Pineapple Chicken & Rice Stuffed Peppers?
Teriyaki Pineapple Chicken & Rice Stuffed Peppers is a dish made with bell peppers filled with a mixture of cooked rice, shredded chicken, pineapple chunks, and teriyaki sauce.
How do I prepare the bell peppers for stuffing?
You should slice the tops off the bell peppers and remove the seeds to create perfect bowls for the filling.
Can I use different proteins in the stuffed peppers?
Absolutely! You can replace chicken with tofu, shrimp, or another protein of your choice depending on your dietary preferences.
What type of rice can I use for this recipe?
You can use any type of rice you prefer, including white, brown, or jasmine rice, depending on what you have on hand.
How long does it take to bake Teriyaki Pineapple Chicken & Rice Stuffed Peppers?
The stuffed peppers take about 35-40 minutes to bake—25-30 minutes covered, followed by an additional 10 minutes uncovered.
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers in advance and store them in the refrigerator before baking. Just add a few extra minutes to the baking time if they’re chilled.
What makes this recipe versatile?
You can customize the filling ingredients, swap the protein, and adjust the seasoning to fit your taste. It’s also easy to make variations based on dietary needs.
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Ingredients
Stuffed Peppers
- 4 pieces bell peppers (any color) Cut off tops and remove seeds
- 2 cups cooked rice White, brown, or jasmine
- 1 pound cooked shredded chicken Use rotisserie chicken for convenience
- 1 cup pineapple chunks Fresh or canned
- 0.5 cup teriyaki sauce Low-sodium preferred
- 1 tablespoon olive oil For dressing
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust seasoning as needed
- to taste Chopped green onions For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine the cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, olive oil, garlic powder, salt, and pepper.
- Mix all ingredients thoroughly.
Stuffing & Baking
- Stuff each bell pepper generously with the chicken, rice, and pineapple mixture.
- Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until golden.
Serving
- Let the peppers cool for a few minutes and garnish with chopped green onions before serving.
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