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Sweet tangy and savory all in one bite these Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a dinnertime star in my house thanks to their playful fusion flavors and bright presentation. This recipe transforms simple pantry and fridge staples into a vibrant main course that looks as cheerful as it tastes. The first time I made these for a summer get together everyone marveled at not just how pretty they looked but also how quickly they disappeared from the table.
The sweet pineapple and classic teriyaki flavor combo tasted like the takeout I craved all month but in a light satisfying stuffed pepper form. Now this is our go to way to brighten up a rainy day.
Ingredients
- Yellow bell peppers: their sunny color makes the dish pop choose firm and unblemished peppers for best results
- Ground chicken: super lean and soaks up the teriyaki beautifully look for fresh ground chicken with a light pink hue
- Cooked rice: adds a tender base and keeps the filling fluffy use day old rice for best texture
- Diced pineapple: brings brightness and natural sweetness fresh or well drained canned both work
- Shredded carrots: for a subtle crunch plus a dose of color pick vibrant carrots with no splits or soft spots
- Teriyaki sauce: the signature flavor opt for a brand without too much added sugar for best balance
- Green onions: chopped for a mild bite and a fresh finish go for crisp stalks with bright green tops
- Sesame seeds: sprinkled over for extra crunch and a touch of nuttiness use toasted seeds for fullest flavor
- Black pepper: a pinch for just enough warmth and depth grind fresh for a brighter peppery note
Instructions
- Prepare the Peppers:
- Slice tops off the bell peppers then gently run a spoon around the inside to remove seeds and any white ribs so you create a roomy cup for the filling
- Brown the Chicken:
- In a large skillet over medium high heat add ground chicken and break it up with a wooden spoon cook for about six to seven minutes until browned and no longer pink this step ensures no raw bits and that the meat absorbs flavor
- Simmer with Sauce:
- Pour teriyaki sauce over the chicken and continue cooking for another two minutes stirring often so every bit is coated and the sauce reduces slightly
- Mix Filling Ingredients:
- In a large mixing bowl combine your warm cooked rice diced pineapple shredded carrots and chopped green onions gently fold everything together so the ingredients are evenly distributed but not smashed
- Combine with Chicken Mixture:
- Add the teriyaki chicken mixture to the bowl of rice and vegetables stir until the bright veggies and chicken are fully integrated and the filling looks moist but not runny
- Stuff the Peppers:
- Spoon the filling into each prepared bell pepper firmly packing but not crushing until you reach the top smooth the surface so the filling cooks evenly
- Arrange and Bake:
- Line stuffed peppers upright in a baking dish nestling them closely to stay upright bake in a preheated 375 degree oven for twenty five to thirty minutes until the peppers are tender and the tops start to get a hint of golden color
- Finish and Garnish:
- Remove dish from the oven and while still hot sprinkle sesame seeds over each stuffed pepper the heat brings out their nutty aroma and flavor
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Yellow bell peppers have always been my favorite for that mild sweetness but sometimes I switch to red or orange for variety. Last spring my little one wanted to help and ended up stuffing her own pepper which turned family dinner into a kitchen memory we still joke about.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. These reheat beautifully in the microwave covered with a damp paper towel to keep them moist. For longer storage freeze stuffed peppers on a tray then transfer to a bag once solid they are best eaten within a month for optimal freshness.
Ingredient Substitutions
If you do not have ground chicken ground turkey or even firm pressed tofu make excellent swaps and all soak up the teriyaki well. Cauliflower rice can be used for a lowcarb version. Fresh pineapple brings the brightest flavor but canned is good too—just blot it dry to avoid watery filling.
Serving Suggestions
I love serving these peppers with a simple cucumber salad or extra steamed rice on the side. For a heartier meal add a drizzle of sriracha or even a scattering of crushed cashews or cilantro. They are colorful enough to steal the show at any potluck or dinner party.
Cultural and Historical Context
Stuffed peppers are beloved in many cuisines from Mediterranean stuffed tomatoes to Mexican chiles rellenos. This Asian fusion version brings together a classic American comfort food format with teriyaki’s sweet savory depth and the sunny spirit of pineapple which was actually a Hawaiian adaptation for the sauce.
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These peppers bring bright flavors and easy clean up to your table. You will want to make a double batch for extras.
Frequently Asked Questions
- → Can I use a different type of ground meat?
Yes, ground turkey, beef, or even tofu can be substituted for chicken without compromising flavor.
- → Is fresh or canned pineapple better?
Both work well; fresh adds extra texture, while canned offers convenience and consistent sweetness.
- → Can the rice be swapped for another grain?
Absolutely! Try cooked quinoa or cauliflower rice for a different texture or a low-carb option.
- → How can I make the peppers softer?
For extra tender peppers, parboil them for five minutes before stuffing and baking.
- → What sides pair best with these stuffed peppers?
Simple green salads or steamed vegetables make great, light accompaniments to the savory stuffed peppers.
- → Is the dish freezer-friendly?
Yes, assemble and freeze before baking; cook from frozen, adding extra time as needed.