These tasty stuffed peppers are filled with juicy chicken, sweet pineapple, and a wonderful teriyaki sauce. It’s a colorful and fun dish that makes dinner feel special without much fuss!
Who knew bell peppers could be so exciting? I love how they add a perfect crunch while the filling is so flavorful. Plus, they make me feel like I’m eating something fancy! 🥳
Making this dish is super easy! Just cook the filling, stuff it into the peppers, and bake. It’s great for dinner or meal prep, and you can customize the filling however you like!
Key Ingredients & Substitutions
Bell Peppers: Any color works, but I love the sweetness of red or yellow peppers. If you don’t have bell peppers, try zucchini or tomatoes as a base instead!
Chicken: You can use shredded rotisserie chicken if you’re in a hurry. Tofu or cooked shrimp are great substitutes for a lighter option or if you’re looking for something vegetarian.
Pineapple: Fresh pineapple gives a bright flavor, but canned pineapple chunks (drained) are just as good. If pineapples aren’t available, mango or even peach can work wonderfully too!
Teriyaki Sauce: Store-bought is convenient, but homemade is simple as well. You can mix soy sauce, honey, ginger, and a splash of vinegar for a quick version. For a gluten-free option, choose tamari sauce.
How Do I Ensure My Chicken Is Juicy and Well-Cooked?
Cooking chicken properly is key to a tasty filling. Here are some tips to keep your chicken juicy:
- Cut the chicken into small, even pieces so they cook through quickly and evenly.
- Don’t overcrowd the skillet; this helps to brown the chicken nicely without steaming it.
- Cook until just no longer pink in the center, around 6-8 minutes over medium heat should do the trick.
- If you’re unsure, using a meat thermometer to check for an internal temperature of 165°F (75°C) ensures it’s fully cooked.
Enjoy whipping up these stuffed peppers and tweaking them to fit your tastes! Cooking should be fun and easy!
Easy Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (any color), halved and seeded
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white rice
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 35 minutes to bake. So you’ll need about 50 minutes in total. It’s a simple dish that packs a punch in flavor without taking up all your cooking time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when the stuffed peppers are ready to go in. Lightly grease a baking dish to prevent sticking.
2. Prepare the Bell Peppers:
Cut each bell pepper in half lengthwise and carefully remove the seeds and membranes. Place them cut side up in the baking dish. These colorful shells will hold your delicious filling!
3. Cook the Onion and Chicken:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3 minutes, or until it’s soft and translucent. Next, add the diced chicken to the skillet, seasoning it with salt and pepper. Cook, stirring occasionally, for about 6-8 minutes, until the chicken is cooked through and no longer pink.
4. Add Flavor with Garlic and Pineapple:
Once the chicken is cooked, stir in the minced garlic and cook for 1 minute until fragrant. Then, add the pineapple chunks and teriyaki sauce to the skillet. Stir everything together and cook for an additional 2 minutes to heat through.
5. Mix in Rice and Cheese:
Take the skillet off the heat and mix in the cooked white rice and half of the shredded cheese. This creates a yummy filling that’s ready to go into the peppers!
6. Stuff the Peppers:
Spoon the chicken and pineapple mixture evenly into each halved bell pepper. Don’t be shy; pack it in there! Once they are filled, sprinkle the remaining cheese on top of each stuffed pepper.
7. Bake the Peppers:
Cover the baking dish with foil and pop it in the oven. Bake for 25 minutes, then remove the foil and bake for another 10 minutes. They are done when the peppers are tender and the cheese is melted and bubbly.
8. Garnish and Serve:
Once out of the oven, garnish with sliced green onions for a fresh finish. These stuffed peppers are now ready to be enjoyed!
Enjoy your flavorful and easy Teriyaki Pineapple Chicken Stuffed Peppers! They make a delightful meal that’s sure to impress!
FAQ for Easy Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. Thaw in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Pat dry before dicing to help avoid excess moisture in the pan.
What If I Don’t Have Pineapple?
No problem! If you don’t have pineapple, you can substitute it with diced mango or peach for a similar sweetness. You could also use bell pepper or zucchini as the stuffing without any fruit for a different flavor profile.
How Can I Store Leftover Stuffed Peppers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. They reheat nicely in the microwave for a quick meal or in the oven to maintain a crispy topping. Just cover with foil while reheating to avoid drying out!
Can I Prepare These Ahead of Time?
Absolutely! You can prep the stuffed peppers a day in advance. Assemble them and store in the fridge. When you’re ready to bake, just add an extra 5-10 minutes to the cooking time, since they’ll be chilled.
Feel free to explore these tips to make your cooking experience smooth and enjoyable!
