Description
Vibrant bell peppers stuffed with a flavorful blend of savory teriyaki chicken, sweet pineapple, and fluffy rice, all topped with melted mozzarella cheese. This easy, family-friendly dinner combines a perfect balance of sweet and savory flavors and is baked to tender, cheesy perfection.
Ingredients
Scale
Vegetables & Protein
- 4 large bell peppers (red, yellow, or green)
- 2 cups cooked chicken breast, shredded or diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pineapple chunks (fresh or canned, drained)
- Green onions, sliced (for garnish)
Grains & Sauces
- 2 cups cooked white or brown rice
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
Pantry & Seasoning
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, grated
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Sesame seeds (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the tops off the bell peppers and remove the seeds and membranes carefully. Set the hollowed peppers aside.
- Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Combine Filling: Stir in shredded or diced chicken, pineapple chunks, cooked rice, teriyaki sauce, soy sauce, and grated ginger into the skillet. Cook the mixture until heated through and well combined. Season with salt and pepper according to taste.
- Stuff Peppers: Arrange the prepared bell peppers upright in a baking dish. Spoon the chicken and rice mixture into each pepper, pressing down gently to pack the filling evenly.
- Add Cheese Topping: Generously top each stuffed pepper with shredded mozzarella cheese, ensuring an even layer for a bubbly, golden finish.
- Bake Covered: Loosely cover the baking dish with aluminum foil to retain moisture and bake for 25 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the peppers are tender and the cheese is bubbly and browned.
- Garnish and Serve: Remove the stuffed peppers from the oven and allow them to cool slightly. Garnish with sliced green onions and sesame seeds before serving to add freshness and texture.
Notes
- You can use either white or brown rice depending on your preference for texture and nutrition.
- Fresh pineapple adds juiciness and sweetness; canned pineapple should be well drained to avoid excess moisture.
- Adjust the amount of teriyaki and soy sauce to control the saltiness and flavor intensity.
- For a spicier kick, consider adding a pinch of red pepper flakes to the filling mixture.
- Leftover stuffed peppers can be refrigerated and reheated in the oven or microwave.
- Substitute mozzarella cheese with a non-dairy alternative to make it dairy-free if needed.
