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If you’re looking for a fresh take on classic stuffed peppers, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are the perfect flavorful upgrade. Sweet, savory, and just a bit tropical, this dish combines juicy ground chicken, fragrant rice, and pops of pineapple all tied together with a rich teriyaki glaze. Baked inside golden yellow bell peppers, these colorful bowls are as vibrant on the plate as they are on your palate. They’re perfect for a weeknight dinner, meal prep, or even a lightened-up take on takeout-inspired cuisine.

The flavor profile here is wonderfully balanced: the sweetness from the pineapple and teriyaki sauce is offset by the savory meat and a slight crunch from shredded carrots. The result is a dish that feels indulgent but remains light and nutritious. And since it’s all baked together in one tidy pepper package, there’s minimal cleanup and maximum satisfaction. Whether you’re feeding a family or meal-prepping for the week, this recipe offers both flavor and convenience in every bite. It’s a simple way to turn humble ingredients into something a little more exciting—and a whole lot more delicious.

Why You’ll Love This Recipe

Sweet and Savory Perfection: Pineapple and teriyaki sauce bring bold flavor that hits all the right notes.
Colorful and Nutritious: Packed with protein, veggies, and rice for a balanced meal that looks as good as it tastes.
Easy to Prep and Assemble: A simple mixture goes straight into halved peppers—minimal steps, maximum reward.
Great for Meal Prep: Make ahead and reheat beautifully for weekday lunches or dinners.
Kid-Approved Flavors: The mild sweetness and fun presentation make it a hit with picky eaters.

Ingredients

Yellow bell peppers
Ground chicken
Cooked rice
Diced pineapple
Shredded carrots
Teriyaki sauce
Green onions
Sesame seeds
Black pepper

Variations

Spicy Kick: Add a dash of sriracha or chili flakes for some heat.
Meat-Free Option: Substitute with plant-based ground “chicken” or tofu crumbles.
Different Protein: Use ground turkey, pork, or even diced grilled chicken breast.
Low Carb: Swap rice for cauliflower rice to cut down on carbs.
Extra Crunch: Add water chestnuts or chopped nuts for texture.

How to Make the Recipe

Step 1: Prepare the Peppers

Slice the yellow bell peppers in half vertically and remove seeds and membranes. Set aside.

Step 2: Cook the Chicken

In a skillet over medium heat, cook the ground chicken until no longer pink. Season with black pepper.

Step 3: Mix the Filling

In a large bowl, combine cooked chicken, cooked rice, diced pineapple, shredded carrots, teriyaki sauce, and chopped green onions. Mix until well combined.

Step 4: Stuff the Peppers

Spoon the chicken and rice mixture evenly into each pepper half. Place stuffed peppers in a baking dish.

Step 5: Bake

Cover with foil and bake at 375°F (190°C) for 30–35 minutes, or until peppers are tender.

Step 6: Garnish and Serve

Remove from oven, sprinkle with sesame seeds and extra green onions. Serve warm.

Tips for Making the Recipe

Use leftover rice to save time.
Pre-cook the bell peppers for 5–7 minutes if you prefer a softer texture.
Drain the pineapple if using canned to avoid a watery filling.
Adjust teriyaki sauce to taste—some store-bought versions can be very sweet.
Add extra veggies like peas or edamame for a boost in color and nutrition.

How to Serve

Serve each pepper half on a plate with extra teriyaki sauce on the side. Pair with a crisp side salad, steamed veggies, or miso soup for a full meal. For a party or potluck, slice each pepper into thirds for bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

Freezing

Stuffed peppers freeze well! Cool completely, then wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave for 2–3 minutes until hot.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can assemble the stuffed peppers in advance and refrigerate them until ready to bake.

2. Do I need to pre-cook the peppers?

No, but pre-cooking them for 5–7 minutes will give a softer texture if that’s your preference.

3. Can I use a different color pepper?

Absolutely—red, orange, and even green peppers work great.

4. Is canned pineapple okay?

Yes, just be sure to drain it well to avoid excess liquid in the filling.

5. Can I make this dish vegetarian?

Yes, substitute ground chicken with plant-based protein or extra vegetables and beans.

6. What’s the best rice to use?

Jasmine or white rice works best, but brown rice or even quinoa can be used.

7. Can I add cheese on top?

Sure! Mozzarella or a sprinkle of shredded cheddar adds a melty finish.

8. How do I keep the filling from drying out?

Covering the peppers with foil while baking keeps everything moist.

9. Can I use homemade teriyaki sauce?

Definitely! Homemade teriyaki gives you more control over sweetness and saltiness.

10. Are these good for meal prep?

Yes, they reheat very well and are perfect for prepping lunches or dinners ahead of time.

Conclusion

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a tropical, flavor-packed twist on a weeknight classic. They’re easy to prepare, loaded with wholesome ingredients, and deliver that perfect mix of sweet and savory in every bite. Whether you’re feeding the family or stocking your fridge with delicious leftovers, these peppers are a fuss-free way to enjoy a satisfying and colorful meal. Try them once and you’ll be adding them to your regular rotation in no time.