These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are the perfect blend of savory and sweet. Ground chicken, fluffy rice, and juicy pineapple come together in a delicious teriyaki glaze, all stuffed inside vibrant bell peppers and topped with melted mozzarella cheese. This dish is packed with flavor and makes for an easy, healthy, and satisfying meal that’s perfect for any weeknight dinner.

Why You’ll Love This Recipe

The combination of savory ground chicken, sweet pineapple, and the rich, tangy teriyaki sauce creates a flavor-packed filling that pairs perfectly with the tender bell peppers. The addition of mozzarella cheese on top adds a creamy, cheesy finish that takes the dish to the next level. Not only is this meal delicious, but it’s also balanced and nutritious, with lean protein, vegetables, and a touch of sweetness. Plus, it’s easy to make and can be ready in under an hour!

Ingredients

4 large bell peppers, halved and deseeded
1 lb ground chicken
1 cup cooked rice (white, brown, or jasmine)
1 cup diced pineapple (fresh or canned)
½ cup teriyaki sauce
2 garlic cloves, minced
1 teaspoon grated ginger
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded mozzarella cheese

For garnish:

Chopped green onions
Sesame seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 375°F (190°C).
Prepare the peppers – Slice the bell peppers in half and remove the seeds. Place them cut side up in a baking dish.
Cook the chicken – Heat a large skillet over medium heat. Add the ground chicken, garlic, and grated ginger. Cook for 5-7 minutes, breaking the chicken apart as it cooks, until browned and fully cooked through.
Mix the filling – Once the chicken is cooked, stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Stuff the peppers – Spoon the chicken mixture evenly into the hollowed-out bell peppers, filling them generously.
Add cheese – Sprinkle the shredded mozzarella cheese on top of the stuffed peppers.
Bake – Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5-7 minutes to melt the cheese and get a golden finish.
Garnish and serve – Once baked, garnish with chopped green onions and sesame seeds for added flavor and texture. Serve hot and enjoy!

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Variations

Vegetarian option: Replace the ground chicken with a plant-based meat alternative or use extra vegetables like mushrooms, zucchini, or eggplant for a veggie-packed filling.
Spicy version: Add a pinch of red pepper flakes, a diced chili pepper, or a dash of sriracha to the filling for a spicy kick.
Other cheeses: If you prefer a different cheese, try using shredded cheddar, gouda, or a blend of Italian cheeses for extra flavor.
Add more vegetables: To make the dish even more nutritious, add finely chopped spinach, carrots, or peas to the chicken mixture.

Storage/Reheating

Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the stuffed peppers before baking. Once assembled, wrap them tightly in foil or plastic wrap and store in a freezer-safe container for up to 2 months. When ready to cook, bake from frozen, adding an extra 10-15 minutes to the cooking time.
Reheating: To reheat, microwave individual portions for 1-2 minutes or warm them in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use a different type of meat?

Yes! Ground turkey, beef, or pork can be substituted for the ground chicken if preferred. You can also use tofu or tempeh for a vegetarian version.

Can I use a different type of rice?

Feel free to swap the rice for quinoa, couscous, or another grain of your choice for variety.

How do I know when the peppers are done?

The peppers are done when they are tender and can be easily pierced with a fork. The filling should be hot and the cheese melted.

Can I make these ahead of time?

Yes, you can prepare the stuffed peppers in advance. Store them in the refrigerator before baking, and then bake them when you’re ready to serve. Alternatively, you can bake them fully and store leftovers in the fridge.

Can I add more sauce to the filling?

Absolutely! If you prefer a more saucy filling, feel free to add a little extra teriyaki sauce to the chicken and rice mixture before stuffing the peppers.

Can I cook these peppers in the slow cooker?

Yes! To make these in the slow cooker, layer the stuffed peppers in the slow cooker and cook on low for about 3-4 hours, until the peppers are tender and the filling is hot.

Can I use a different type of pepper?

While bell peppers are traditional, you can use poblano peppers, Anaheim peppers, or even small chili peppers for a different flavor and texture.

Conclusion

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are the perfect balance of savory and sweet, with tender chicken, juicy pineapple, and fragrant teriyaki sauce all stuffed into a tender, roasted bell pepper. They’re a satisfying and flavorful meal that’s easy to make and great for meal prep or a family dinner. Whether you’re looking for a new way to enjoy stuffed peppers or craving something with a bit of sweetness and spice, these stuffed peppers are sure to be a hit!

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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Print Recipe

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious and nutritious meal, combining savory ground chicken, fluffy rice, juicy pineapple, and a tangy teriyaki glaze, all packed into vibrant bell peppers. Topped with melted mozzarella cheese, this dish offers a perfect balance of sweet and savory flavors, making it an easy and satisfying dinner option for any weeknight.

Total Time: 45 minutes
Yield: 4 servings

Instructions

Preheat the oven to 375°F (190°C).
Prepare the peppers: Slice the bell peppers in half and remove the seeds. Place them cut side up in a baking dish.
Cook the chicken: Heat a large skillet over medium heat. Add the ground chicken, garlic, and grated ginger. Cook for 5-7 minutes, breaking the chicken apart as it cooks, until browned and fully cooked through.
Mix the filling: Once the chicken is cooked, stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
Stuff the peppers: Spoon the chicken mixture evenly into the hollowed-out bell peppers, filling them generously.
Add cheese: Sprinkle shredded mozzarella cheese on top of each stuffed pepper.
Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5-7 minutes to melt the cheese and get a golden finish.
Garnish and serve: Once baked, garnish with chopped green onions and sesame seeds. Serve hot and enjoy!

Notes

Vegetarian option: Swap the ground chicken with a plant-based meat alternative or use extra vegetables like mushrooms, zucchini, or eggplant.
Spicy version: Add a pinch of red pepper flakes, diced chili pepper, or a dash of sriracha to the filling for added heat.
Other cheeses: If you prefer a different cheese, try shredded cheddar, gouda, or a blend of Italian cheeses for a unique twist.
More vegetables: Add chopped spinach, carrots, or peas to the chicken mixture to boost the nutritional content.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner, Healthy Meal
Method: Baking
Cuisine: American, Asian Fusion
Diet: Gluten Free