Description

These baked stuffed peppers are filled with a delicious mix of teriyaki chicken, rice, pineapple, and cheese. A sweet and savory twist on classic stuffed peppers, perfect for an easy dinner or meal prep.

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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Instructions

Preheat oven to 375°F (190°C).
Place halved bell peppers in a baking dish. Drizzle with olive oil and bake for 10 minutes.
In a large bowl, combine cooked chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix well.
Remove peppers from oven and stuff with chicken-rice mixture.
Top each with shredded cheese.
Bake for 15–20 minutes, until cheese is melted and peppers are tender.
Cool slightly, then garnish with green onions and sesame seeds if using. Serve warm.

Notes

Use rotisserie chicken to cut prep time.
For a low-carb version, swap in cauliflower rice.
Customize with your favorite sauces or spices.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian-inspired, American