These colorful stuffed peppers are filled with juicy chicken, sweet pineapple, and rich teriyaki sauce! They make a fun and tasty meal that looks great on your table.
Who knew veggies could be so exciting? I love how the peppers add a nice crunch and a pop of color. Plus, it’s like a little party in every bite! 🎉
Making these stuffed peppers is a breeze! Just mix everything, fill the peppers, and bake them until they’re tender. They’re a yummy twist on dinner that everyone will enjoy!
Key Ingredients & Substitutions
Bell Peppers: Use any color you like! Red, yellow, or green all work well. If you want a low-carb option, try using zucchini or eggplant.
Cooked Chicken: You can use rotisserie chicken, or even shredded turkey. For a vegetarian version, try using tofu or chickpeas instead of meat.
Pineapple: Fresh pineapple is best for a juicy taste. If it’s not available, canned pineapple works too—just make sure to drain it well to avoid excess liquid.
Teriyaki Sauce: Store-bought is convenient, but you can easily make your own by mixing soy sauce, a bit of brown sugar, ginger, and garlic. For a gluten-free option, opt for tamari sauce.
Cheese: I love using mozzarella for its meltiness, but feel free to swap in cheddar or even a dairy-free cheese for a vegan twist.
How Do You Make Sure Your Peppers Are Tender?
Getting your stuffed peppers tender while keeping the filling moist is key. Here’s how to achieve that perfectly!
- Choose fresh peppers that feel firm and heavy. This ensures they’re juicy.
- Cut off the tops carefully and remove seeds so they’re ready to fill.
- Cover with foil while baking initially. This traps steam and helps cook the peppers evenly.
- Keep an eye on them! If they start browning or seem near done before the time is up, you can check for tenderness with a fork.
Remember to let them sit for a few minutes after baking; this allows the flavors to blend a bit. Enjoy your stuffed peppers!
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 2 cups cooked chicken breast, diced or shredded
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white rice
- 1/2 cup teriyaki sauce, plus extra for drizzling
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup green onions, sliced
For Cooking:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Optional Garnish:
- Sesame seeds
- Additional sliced green onions
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and around 40 minutes to bake, giving you a total of about 55 minutes from start to finish. It’s a fun recipe that’s great for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that it’s hot and ready when your stuffed peppers are assembled.
2. Prepare the Peppers:
Cut the tops off the bell peppers and carefully remove the seeds and membranes. You can set the tops aside if you want to use them later in a different recipe.
3. Sauté Onion and Garlic:
Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes soft and fragrant—this should take about 3-4 minutes.
4. Mix the Filling:
In a large mixing bowl, combine the cooked chicken, sautéed onion and garlic, pineapple chunks, cooked rice, teriyaki sauce, and half of the shredded cheese. Stir everything together until well mixed. Season with salt and pepper to your liking.
5. Fill the Peppers:
Carefully spoon the chicken mixture evenly into each hollowed bell pepper until they’re packed full.
6. Place in Baking Dish:
Arrange the stuffed peppers upright in a baking dish. If you have any leftover filling, you can place it around the peppers in the dish.
7. Add Cheese:
Sprinkle the remaining shredded cheese over the tops of each stuffed pepper. This will create a deliciously cheesy topping!
8. Bake:
Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.
9. Drizzle and Serve:
Once done, take the baking dish out of the oven. Drizzle some extra teriyaki sauce over the stuffed peppers for added flavor. Garnish with sliced green onions and sesame seeds if you wish.
10. Enjoy:
Serve the stuffed peppers warm and enjoy your delicious Teriyaki Pineapple Chicken Stuffed Peppers! They are sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Peppers?
Absolutely! While bell peppers are the most common choice, you can use other varieties like poblano or even small sweet mini peppers. Just ensure they are big enough to hold the filling!
How Can I Make This Recipe Ahead of Time?
You can prepare the filling a day in advance and store it in the fridge. When you’re ready to cook, simply stuff the peppers and bake them as directed. Alternatively, you can assemble the whole dish ahead of time, cover it tightly, and store it in the fridge until you’re ready to bake.
What Do I Do with Leftover Filling?
If you have leftover filling after stuffing the peppers, feel free to bake it in a small dish alongside them! It makes a delightful side dish, or you can serve it as a topping over rice or lettuce for an easy meal.
How Do I Store Leftover Stuffed Peppers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or oven at a low temperature until warmed through. For added moisture, drizzle a little extra teriyaki sauce before reheating!
