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Teriyaki Pineapple Chicken Stuffed Peppers

Sweet and savory roasted yellow peppers stuffed with sticky teriyaki chicken, caramelized pineapple, and fluffy rice.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 peppers
Course: Dinner, Main Course
Cuisine: American, Asian-Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Peppers
  • 6 large yellow bell peppers tops removed and seeded
The Filling
  • 3 cups cooked rice white or brown
  • 1 lb chicken breast cut into 1-inch cubes
  • 1.5 cups pineapple chunks fresh or canned
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
Teriyaki Sauce
  • 0.5 cup soy sauce low sodium
  • 0.25 cup water
  • 0.33 cup brown sugar packed
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 1 tbsp water
Garnish
  • 0.25 cup green onions chopped

Equipment

  • Large Skillet
  • 9x13 Baking Dish
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 375°F (190°C). Prepare peppers by cutting off tops and removing seeds.
  2. Place empty peppers upright in a baking dish with a splash of water at the bottom. Bake for 10-15 minutes to soften.
  3. In a large skillet, heat olive oil and sear chicken cubes until browned. Remove chicken and set aside.
  4. In the same skillet, sauté garlic and ginger. Add soy sauce, water, brown sugar, vinegar, and sesame oil. Whisk to combine.
  5. Stir in cornstarch slurry and simmer until sauce thickens.
  6. Add cooked chicken, pineapple, and cooked rice to the sauce. Toss to coat evenly.
  7. Stuff the pre-baked peppers generously with the chicken and rice mixture.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes.
  9. Garnish with green onions before serving.

Notes

Use day-old rice for the best texture.