The perfect combination of savory teriyaki flavor mixed with the sweet burst of pineapple makes a tangy savory flavor profile all nestled in flavorful peppers making it an all-in-one meal. This recipe is quick and delicious with a fun twist on the classic stuffed pepper. These can be prepared well in advance for making any weeknight meal quick, easy and flavorful.
TERIYAKI PINEAPPLE RICE STUFFED PEPPERS
adapted from GOURMET MARTHA
4 large red, yellow or orange bell peppers, tops and seeds removed ~ save pepper tops
1 tablespoon avocado oil
- Preheat the oven to 375°.
- Place bell peppers cut side up in a baking dish.
- Drizzle with oil and bake for 10 minutes, just to soften them slightly.
1 pound cooked chicken breast, shredded or diced (rotisserie chicken makes an easy short cut)
2 cups cooked rice, slightly cooled
1 cup canned pineapple tidbits, drained
1/2 cup teriyaki sauce
1/2 teaspoon garlic powder
1 small bunch green onions, sliced
reserved tops, FINELY chopped
FRESH black pepper, to taste
- While the peppers are baking, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, green onions, diced pepper tops and black pepper in a large bowl, mixing until everything is evenly coated and well combined.
1 cup shredded Monterey Jack or Mozzarella cheese, optional!!! We prefer them without it.
2 green onions, sliced, optional, for garnish
Sesame seeds, optional, for garnish
- Remove the peppers from the oven and stuff with the chicken and rice mixture, pressing the filling down gently to pack it in well.
- Sprinkle the tops of the stuffed peppers with shredded cheese.
- Return the stuffed peppers to the oven and bake for another 30-45 minutes or until the cheese is melted, bubbly, and golden and the peppers are tender.
- Remove the peppers from the oven and let them cool slightly.
- Garnish with sliced green onions and sesame seeds, if desired.
- Serve warm.
NOTES:
- Go easy on using any salt as the teriyaki sauce is quite salty on its own.
- I often prepare these in advance – to a point. Prepare them through the filling, cover and refrigerate until ready to bake. Bring to room temperature before baking. You may have to bake them 5-10 minutes longer to cook all the way through if they have been refrigerated.