Can I make Teriyaki Pineapple Chicken Stuffed Peppers ahead of time?

Absolutely! You can prepare the entire dish up to 24 hours in advance and refrigerate unbaked. Add an extra 10 minutes to the baking time if cooking from cold. Alternatively, prepare just the filling ahead and stuff the peppers just before baking.

Is it possible to make this recipe in a slow cooker?

Yes! Place the stuffed peppers in your slow cooker, add ¼ cup water to the bottom, and cook on low for 4-5 hours. Note that the peppers will be softer than the oven version, and you may want to add the cheese during the final 30 minutes.

Can I use ground chicken instead of diced chicken breast?

Certainly! Ground chicken works wonderfully and actually absorbs the teriyaki flavor even better. Brown it thoroughly before adding the other ingredients, and consider adding an extra tablespoon of teriyaki sauce for moisture.

What's the best way to make these Teriyaki Pineapple Chicken Stuffed Peppers vegetarian?

Replace the chicken with a 14oz block of extra-firm tofu (pressed and crumbled) or 2 cups of chopped mushrooms. Both options absorb the teriyaki flavor beautifully while providing protein. Add ½ teaspoon of smoked paprika for depth of flavor.

How spicy are these stuffed peppers?

As written, this recipe is mild and family-friendly. For a spicier version, add 1-2 teaspoons of sriracha to the teriyaki sauce or include a finely diced jalapeño in the filling mixture.

Can I use different colored bell peppers, or do they affect the flavor?

Different colored peppers have subtle flavor variations – green peppers are slightly more bitter, while red, orange, and yellow are progressively sweeter. All work beautifully in this recipe, so feel free to use whatever combination you prefer or find on sale.

Teriyaki Pineapple Chicken Stuffed Peppers For Amazing Dinners

Description

Teriyaki Pineapple Chicken Stuffed Peppers are a delightful fusion dish combining the savory-sweet flavors of teriyaki chicken and juicy pineapple, all stuffed inside colorful bell peppers. This recipe offers a nutritious and visually appealing meal perfect for weeknight dinners.

Ingredients

Scale

6 medium bell peppers
1½ pounds boneless, skinless chicken breasts, diced
1 cup fresh pineapple, diced
1 cup cooked brown rice
½ cup teriyaki sauce
3 tablespoons olive oil, divided
1 medium onion, finely diced
3 garlic cloves, minced
1 red bell pepper, diced
2 green onions, thinly sliced
1 tablespoon fresh ginger, grated
1 cup shredded mozzarella cheese
2 tablespoons sesame seeds
Salt and pepper to taste
Optional: 1 teaspoon red pepper flakes for heat

Instructions

Preheat oven to 375°F (190°C). Cut the tops off bell peppers, remove seeds and membranes. Slice a tiny portion off the bottoms if needed. Place in baking dish and brush with 1 tablespoon olive oil. Pre-bake for 10 minutes.
Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 2-3 minutes. Add garlic and ginger, cook for 30 seconds until fragrant.
Add diced chicken to the skillet, cook for 5-7 minutes until no longer pink, season with salt and pepper.
Add diced red bell pepper to skillet, cook for 2 minutes. Pour in teriyaki sauce and simmer for 2-3 minutes.
Fold in cooked rice, diced pineapple, and half of the green onions. Mix gently and let cool slightly.
Remove pre-baked peppers from oven. Fill each pepper with chicken-pineapple mixture. Top with shredded cheese and sesame seeds.
Return stuffed peppers to the oven and bake for 25-30 minutes, until peppers are tender and cheese is melted and golden.
Let rest for 5 minutes. Garnish with remaining green onions and additional sesame seeds.

Notes

For a spicier version, add 1-2 teaspoons of sriracha to the teriyaki sauce.
To make it vegetarian, replace chicken with tofu or mushrooms.
Use different colored bell peppers for varied flavors.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 12g
Sodium: 580mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 27g
Cholesterol: 75mg

Keywords: Teriyaki, pineapple, chicken, stuffed peppers, bell peppers, brown rice, mozzarella cheese, ginger, garlic, Asian-inspired, fusion recipe