Description
Succulent Teriyaki Pineapple Chicken & Rice Stuffed Peppers blend Hawaiian-inspired flavors with comfort food magic. Juicy bell peppers cradle a savory mixture that promises a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 large bell peppers, halved and deseeded
- 1 pound (1 lb) ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
Flavor Enhancers:
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup teriyaki sauce
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
Seasonings and Toppings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- Chopped green onions
- Sesame seeds
Instructions
- Preheat the oven to 375°F (190°C) and prepare bell peppers by halving them lengthwise, carefully removing seeds and membranes to create neat vessel-like containers.
- Heat oil in a large skillet over medium-high temperature, sautéing ground chicken until completely browned and crumbled, approximately 5-7 minutes.
- Introduce minced garlic, grated ginger, teriyaki sauce, salt, and pepper into the skillet, allowing flavors to meld and intensify for 2-3 minutes.
- Incorporate cooked rice and diced pineapple into the chicken mixture, stirring thoroughly to distribute ingredients evenly and create a harmonious blend.
- Arrange pepper halves in a baking dish, generously filling each with the chicken-rice-pineapple mixture, ensuring even distribution.
- Sprinkle shredded mozzarella cheese over stuffed peppers, creating a tempting golden-brown topping.
- Cover the baking dish with aluminum foil, bake for 20 minutes to allow peppers to soften and flavors to develop.
- Remove foil and continue baking for an additional 8-10 minutes until cheese melts completely and peppers reach desired tenderness.
- Garnish with freshly chopped green onions and toasted sesame seeds before serving hot, creating a vibrant and appetizing presentation.
Notes
- Choose peppers with flat bottoms to ensure they sit evenly in the baking dish without tipping over.
- Swap ground chicken with turkey, tofu, or plant-based alternatives for dietary preferences or restrictions.
- Use day-old rice or slightly cooled rice to prevent mushiness and maintain a fluffy consistency when mixing with other ingredients.
- Add a splash of pineapple juice into the teriyaki sauce mixture for an extra tropical punch and deeper caramelization.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 306 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 65 mg