Teriyaki Pineapple Chicken and Rice Stuffed Peppers – sweet, savory, and full of tropical flavor, easy weeknight dinner.

Scale

4 large bell peppers, tops cut off and seeds removed

2 cups cooked rice

1 lb boneless skinless chicken breast, diced

1 cup pineapple chunks

1/2 cup teriyaki sauce

1/4 cup shredded mozzarella cheese

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Optional garnish: green onions, sesame seeds

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1. Preheat oven to 375°F.

2. Cook diced chicken in olive oil until lightly browned.

3. Season chicken with garlic powder, onion powder, salt, and pepper.

4. Add pineapple and 1/4 cup teriyaki sauce, cook 2–3 minutes.

5. Combine chicken mixture with cooked rice in a bowl.

6. Stuff bell peppers with the mixture.

7. Place peppers upright in a baking dish and drizzle remaining teriyaki sauce.

8. Top with shredded mozzarella cheese.

9. Cover with foil and bake 25 minutes.

10. Remove foil and bake 10 minutes more until cheese is melted and golden.

11. Garnish with green onions or sesame seeds.

Replace chicken with tofu or chickpeas for vegetarian option.

Use quinoa, cauliflower rice, or brown rice instead of white rice.

Add ginger or chili flakes for extra flavor.

Assemble ahead and bake when ready.

Top with avocado or cilantro for freshness.