Name: Teriyaki Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-inspired
Ingredients: 4 large bell peppers, halved and seeds removed; 1 tablespoon olive oil; 1 pound cooked chicken breast, shredded or diced; 2 cups cooked rice; 1 cup canned pineapple tidbits, drained; ½ cup teriyaki sauce; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon black pepper; 1 cup shredded mozzarella cheese (or a blend); 2 green onions, sliced (optional); Sesame seeds (optional)

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If you’re looking for a fun, flavorful twist on a weeknight dinner classic, these Teriyaki Chicken Stuffed Peppers are the perfect answer. Sweet, savory, and packed with protein, each bell pepper half is stuffed to the brim with a delicious mix of teriyaki-glazed chicken, rice, and pineapple. Topped with melty cheese and garnished with sesame seeds and green onions, it’s a complete meal baked right into a colorful veggie vessel.

Teriyaki Chicken Stuffed Peppers

Why You’ll Love This Recipe

Quick and easy: Uses fully cooked chicken and rice, so it comes together fast with minimal prep.
Bold flavors: Sweet pineapple and teriyaki sauce bring big taste with little effort.
Family-friendly: A fun, nutritious way to get even picky eaters excited about veggies.
Customizable: Swap proteins, sauces, or toppings to suit your taste.
Meal prep magic: Great for preparing ahead and reheating throughout the week.

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

4 large bell peppers, halved and seeds removed
1 tablespoon olive oil
1 pound cooked chicken breast, shredded or diced
2 cups cooked rice
1 cup canned pineapple tidbits, drained
½ cup teriyaki sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 cup shredded mozzarella cheese or a cheese blend
2 green onions, sliced (optional, for garnish)
Sesame seeds (optional, for garnish)

Instructions

Preheat the Oven
Set your oven to 375°F (190°C). While it heats, prep your bell peppers by slicing them in half and removing the seeds and membranes.
Soften the Bell Peppers
Arrange the pepper halves cut side up in a baking dish. Drizzle with olive oil and bake for 10 minutes to slightly soften.
Make the Filling
In a large bowl, mix together the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Stir until everything is evenly coated and well combined.
Stuff the Peppers
Remove the peppers from the oven and carefully fill each one with the chicken and rice mixture. Press the filling in gently to pack it in.
Add the Cheese
Sprinkle shredded mozzarella or your favorite cheese blend on top of each stuffed pepper.
Bake Until Bubbly
Return the stuffed peppers to the oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and slightly golden, and the peppers are tender.
Garnish and Serve
Let the peppers cool slightly. Garnish with sliced green onions and sesame seeds if desired. Serve warm and enjoy.

Variations

Vegetarian version: Swap chicken for tofu, chickpeas, or tempeh.
Spicy kick: Add sriracha or red pepper flakes to the filling.
Different sauces: Try sweet chili sauce, Korean BBQ sauce, or hoisin for a different twist.
Low-carb: Substitute cauliflower rice to lower the carb content.
Cheese-free: Omit the cheese and top with chopped nuts or toasted sesame seeds for crunch.

Heating and Storage

Storage:
Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating:
Microwave for 1–2 minutes or bake in a 350°F oven until heated through. Add a little extra cheese before reheating for a fresh topping.

Freezing:
These stuffed peppers freeze well. Let them cool completely, wrap each tightly, and freeze for up to 2 months. Reheat from frozen at 375°F for 25–30 minutes.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great time-saver and works perfectly in this recipe.

What kind of rice works best?

White or jasmine rice is traditional, but brown rice or even quinoa works great too.

Can I use fresh pineapple instead of canned?

Yes! Just chop it into small pieces and make sure it’s well-drained.

Are these spicy?

Not inherently. If you want heat, add hot sauce or crushed red pepper flakes to the filling.

Can I make these ahead of time?

Definitely. Assemble them in the morning, refrigerate, then bake when ready to serve.

What type of cheese should I use?

Mozzarella melts nicely, but cheddar, Monterey Jack, or an Asian cheese blend also works.

Do I need to pre-bake the peppers?

Yes, pre-baking helps them soften so they’re easier to eat and bake evenly.

Can I make this dairy-free?

Omit the cheese or use your favorite dairy-free cheese alternative.

Are these gluten-free?

If your teriyaki sauce is gluten-free, then yes—just check labels to be sure.

Can I double the recipe?

Yes, this recipe scales up easily if you’re feeding a crowd or meal prepping for the week.

Conclusion

These Teriyaki Chicken Stuffed Peppers are the perfect fusion of healthy and satisfying. With a mix of sweet pineapple, savory teriyaki chicken, and melty cheese all packed into a vibrant bell pepper, this dish is as colorful on your plate as it is on your palate. Great for busy nights, family dinners, or meal prep, it’s a flavorful solution that’s ready to make its way into your regular rotation.