Teriyaki Pineapple Chicken Rice Stuffed Peppers
Stuffed peppers are a delightful way to enjoy vibrant flavors in a healthy, balanced meal. Today, we’re making Teriyaki Pineapple Chicken Rice Stuffed Peppers, a dish that blends savory chicken and the sweet tang of pineapple, all wrapped up in the colorful bell pepper. This dish is not just delicious but also visually appealing, making it perfect for family dinners or entertaining guests.
Why Make This Recipe
There are plenty of reasons to consider making Teriyaki Pineapple Chicken Rice Stuffed Peppers. First and foremost, it’s a one-pan wonder, meaning minimal cleanup after cooking—not to mention the fairly straightforward preparation! Featuring a tropical twist, this dish brings together the sweetness of pineapple and the umami flavor of teriyaki sauce, creating a harmonious balance that the whole family will love. It’s also versatile; you can easily adapt the recipe to suit your preferences or dietary needs. Plus, stuffed peppers are an excellent way to sneak in some veggies while serving a filling and satisfying meal.
How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
Let’s dive into the steps for making these scrumptious Teriyaki Pineapple Chicken Rice Stuffed Peppers.
Ingredients
To prepare this mouthwatering dish, you will need:
- 4 large bell peppers
- 1 pound chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until no longer pink.
- Stir in the teriyaki sauce, cooked rice, and pineapple chunks. Mix until combined.
- Cut the tops off the bell peppers and remove the seeds.
- Stuff the chicken and rice mixture into each bell pepper.
- Place the stuffed peppers upright in a baking dish.
- Cover with foil and bake for 25 minutes.
- Remove the foil, sprinkle with chopped green onions, and bake for an additional 10-15 minutes until the peppers are tender.
- Serve hot.
Pro Tips for Success with Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Choose Vibrant Peppers: When selecting your bell peppers, opt for colors that are bright and firm. This not only enhances the dish’s visual appeal but also ensures you’re using fresh ingredients.
- Experiment with Rice: While white rice works well, consider using jasmine rice or brown rice for added flavor and nutrition.
- Adjust Seasoning: Taste the chicken mixture before stuffing the peppers. Feel free to add more teriyaki sauce, salt, or pepper to suit your preferences.
- Make Ahead: Prepare the stuffing in advance and store it in the fridge. You can stuff the peppers just before baking for a quick dinner solution.
- Leftover Love: If you have leftover filling, consider using it in wraps or as a topping for a salad.
Flavor Variations for Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Add Some Heat: For a spicy kick, add diced jalapeños or a splash of Sriracha to the chicken mixture.
- Cheesy Goodness: Sprinkle some shredded cheese (such as mozzarella or cheddar) on top of the stuffed peppers during the last few minutes of baking for a cheesy finish.
- Vegan Option: Substitute the chicken with tofu or chickpeas, and replace teriyaki sauce with a vegan alternative.
- Add Nuts: Consider adding crushed cashews or peanuts for an added crunch and flavor depth.
- Various Proteins: Swap chicken for shrimp or even ground turkey to switch things up.
Serving Suggestions for Teriyaki Pineapple Chicken Rice Stuffed Peppers
These stuffed peppers are hearty enough to be enjoyed as is, but consider serving them alongside:
- A fresh green salad tossed with a light sesame dressing
- Steamed broccoli or snap peas for a nutritious side
- Coconut rice for an extra touch of the tropics
- A simple stir-fried vegetable medley
Storage and Freezing Instructions for Teriyaki Pineapple Chicken Rice Stuffed Peppers
Storage: Place any leftover stuffed peppers in an airtight container and store them in the refrigerator for up to 3 days. When reheating, try using the oven for the best texture.
Freezing: If you’d like to prepare these ahead of time, you can freeze the stuffed peppers before baking them. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. They can keep for up to 3 months. When ready to use, simply bake from frozen, adding extra baking time as necessary.
Nutrition Facts (Per Serving)
Here’s a general breakdown of the nutrition per serving (assuming two stuffed peppers per serving):
- Calories: 350
- Protein: 30g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 4g
- Sodium: 670mg
FAQ About Teriyaki Pineapple Chicken Rice Stuffed Peppers
Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just store them in the refrigerator and bake right before serving.
Can I use any type of bell pepper for this recipe?
Yes, you can use any color of bell pepper — red, yellow, or green. Each type offers a slightly different flavor profile and sweetness level, so feel free to mix and match for visual appeal.
What can I substitute for chicken in this recipe?
If you prefer not to use chicken, consider substituting ground turkey, shredded rotisserie chicken, or plant-based proteins such as tofu or tempeh.
How do I know when the stuffed peppers are fully cooked?
Your stuffed peppers are done when they are tender and the chicken is cooked through— the internal temperature should reach 165°F (74°C). A fork or knife should easily pierce the flesh of the bell peppers.
Can I use brown rice instead of white rice?
Certainly! Brown rice is a nutritious alternative that adds fiber and a nuttier flavor. Just be sure to adjust the cooking time for the rice, as it typically takes longer to cook than white rice.
Final Thoughts
Teriyaki Pineapple Chicken Rice Stuffed Peppers are not only a feast for the eyes but also a delicious adventure for your taste buds. This recipe brings together a medley of flavors while being entirely adaptable to fit your personal preferences. Whether it’s a family gathering or a simple weeknight meal, these stuffed peppers are sure to impress. So grab those bell peppers, gather your ingredients, and enjoy the wonderful taste of this delightful dish. Happy cooking!
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Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Delicious stuffed peppers filled with savory chicken, pineapple, and rice, all drizzled in teriyaki sauce, creating a vibrant and healthy meal.
Ingredients
- 4 large bell peppers
- 1 pound chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until no longer pink.
- Stir in the teriyaki sauce, cooked rice, and pineapple chunks. Mix until combined.
- Cut the tops off the bell peppers and remove the seeds.
- Stuff the chicken and rice mixture into each bell pepper.
- Place the stuffed peppers upright in a baking dish.
- Cover with foil and bake for 25 minutes.
- Remove the foil, sprinkle with chopped green onions, and bake for an additional 10-15 minutes until the peppers are tender.
- Serve hot.
Notes
For added flavor, consider using jasmine rice or brown rice. Adjust seasoning to taste before stuffing the peppers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian