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Bell peppers are not only visually appealing but also packed with nutrients. They come in a variety of colors, including green, red, yellow, and orange, each offering a slightly different flavor profile. Red bell peppers, for example, are sweeter and contain more vitamins than their green counterparts. Rich in vitamins A and C, as well as antioxidants, bell peppers provide a healthful base for our stuffed pepper dish. Their crunchy texture complements the tender filling, adding a satisfying bite.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Discover a delicious twist on dinner with these Teriyaki Pineapple Chicken & Rice Stuffed Peppers! Bursting with flavors from tender chicken thighs, sweet pineapple, and savory teriyaki sauce, this dish is as vibrant as it is tasty. Perfectly baked and served in colorful bell peppers, it's a fun and healthy meal for any night of the week. Easy to prepare, this recipe will impress your family and friends while delivering a satisfying crunch. Give it a try!
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Ingredients
  

4 large bell peppers (any color)

1 pound boneless, skinless chicken thighs, diced

1 cup cooked jasmine rice

1 cup fresh pineapple, diced

1/4 cup teriyaki sauce (plus extra for drizzling)

1 tablespoon soy sauce

2 green onions, sliced

1 tablespoon sesame oil

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper, to taste

Sesame seeds, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.

      Cook the Chicken: In a large skillet, heat sesame oil over medium heat. Add diced chicken thighs, salt, pepper, garlic powder, and ginger powder. Cook for about 5-7 minutes or until the chicken is cooked through.

        Combine Ingredients: Once the chicken is cooked, stir in the cooked jasmine rice, diced pineapple, teriyaki sauce, soy sauce, and half of the sliced green onions. Mix well to combine and heat through.

          Stuff the Peppers: Spoon the teriyaki chicken and rice mixture evenly into each prepared bell pepper.

            Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to slightly caramelize the tops.

              Garnish and Serve: Remove from the oven, drizzle with additional teriyaki sauce if desired, and sprinkle with remaining green onions and sesame seeds. Serve warm.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4