Description

These Teriyaki Chicken & Pineapple Stuffed Peppers taste like takeout but are packed with real ingredients. Sweet, savory, and satisfying, they’re the adult dinner that doesn’t feel like a chore to eat—or make.

Ingredients

Scale

4 large bell peppers (red or yellow are sweetest)
1 lb boneless, skinless chicken breasts, diced
1 cup white or brown rice, uncooked
1 cup diced fresh pineapple (drain well if using canned)
1/2 cup teriyaki sauce (good-quality or homemade)
1/2 cup shredded carrots
1/4 cup diced red onion
2 cloves garlic, minced
1 tbsp olive oil
1 tsp grated fresh ginger
Salt and black pepper to taste
Optional garnish: sliced green onions, sesame seeds

Instructions

Preheat oven to 375°F (190°C). Cook rice according to package directions and set aside.
Slice bell peppers in half lengthwise and remove seeds and membranes.
Heat olive oil in a skillet. Add diced chicken and cook 5–7 minutes until no longer pink.
Add garlic, ginger, red onion, and carrots. Sauté 3–4 minutes until softened.
Stir in cooked rice, pineapple, and teriyaki sauce. Mix well and season with salt and pepper.
Arrange pepper halves in a baking dish. Fill generously with chicken mixture, pressing down slightly.
Cover with foil and bake for 25 minutes. Uncover and bake 5–10 more minutes until edges are lightly charred.
Garnish with green onions and sesame seeds. Serve hot.

Notes

Let peppers cool before storing. Keep refrigerated up to 4 days or freeze for 3 months. Reheat in the oven or microwave. Perfect for meal prep and gets even better the next day. Try with quinoa or swap chicken for tofu to switch it up.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 330
Sugar: 11g
Sodium: 620mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 24g
Cholesterol: 55mg

Keywords: stuffed peppers, teriyaki chicken, pineapple, healthy dinner, meal prep