Go Back
–+ servings
Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Teriyaki Pineapple Chicken & Rice Stuffed Peppers: Family Fun!

Delightful Teriyaki Pineapple Chicken & Rice Stuffed Peppers for a family dinner that packs vibrant flavors and nutrition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 Large Yellow Bell Peppers Choose firm peppers for sturdy vessels.
For the Filling
  • 1 pound Ground Chicken Substitute with ground turkey or tofu if desired.
  • 2 cups Cooked Rice Can use white or brown rice.
  • 1 cup Diced Pineapple Fresh or canned, drained only.
  • 1 cup Shredded Carrots Can substitute with finely chopped zucchini.
  • 1/2 cup Teriyaki Sauce Use low-sodium if preferred.
  • 1/4 cup Chopped Green Onions Chives can be used as a substitute.
  • 2 tablespoons Sesame Seeds Optional for garnish.
  • 1 teaspoon Black Pepper Adjust to taste.

Equipment

  • Oven
  • Skillet
  • baking dish
  • Mixing bowl
  • Spoon

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of the yellow bell peppers and remove seeds and membranes.
  3. In a skillet over medium heat, cook the ground chicken for about 5-6 minutes until browned.
  4. Stir in teriyaki sauce and simmer for 2-3 minutes.
  5. In a bowl, mix cooked rice, diced pineapple, shredded carrots, and chopped green onions.
  6. Combine the cooked chicken with the rice filling until mixed well.
  7. Stuff each bell pepper with the mixture and arrange in a baking dish.
  8. Bake for 25-30 minutes until peppers are tender.
  9. Garnish with sesame seeds and allow to cool before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 100mgCalcium: 30mgIron: 2mg

Notes

Parboiling peppers for 5 minutes can enhance tenderness; always check chicken is cooked to 165°F for safety. Store leftovers for up to 3 days.

Tried this recipe?

Let us know how it was!