Description
Teriyaki Pineapple Chicken And Rice Stuffed Peppers combine juicy pineapple, tender chicken, and perfectly seasoned rice inside vibrant bell peppers. This recipe merges sweet and savory flavors with wholesome ingredients, creating a colorful, nutritious, and family-friendly dish that is easy to prepare and sure to delight.
Ingredients
Scale
Vegetables & Protein
- 4 firm, colorful bell peppers
- 2 chicken breasts, diced into bite-sized pieces
- 3 garlic cloves, minced (fresh)
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped
- 1 cup pineapple chunks (fresh)
Carbohydrates
- 2 cups cooked rice (preferably day-old or cooled)
Sauces & Flavorings
- ½ cup teriyaki sauce (natural)
- 1 tablespoon vegetarian Worcestershire sauce
Other
- 1 teaspoon natural gelling agent
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Bell Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Set aside the tops for the stuffing. Lightly blanch the peppers in boiling water for 3 to 4 minutes to soften them slightly, then drain and set aside to cool.
- Cook the Chicken and Aromatics: Heat a pan over medium-high heat. Add diced chicken breast, minced garlic, and fresh ginger. Sauté until the chicken is cooked through and fragrant, about 6 to 8 minutes.
- Mix the Filling: To the pan with chicken, add cooked rice, pineapple chunks, vegetarian Worcestershire sauce, and teriyaki sauce (natural). Stir gently to coat all ingredients evenly. Sprinkle in the natural gelling agent and mix well to create a luscious sauce consistency.
- Stuff the Peppers and Bake: Generously fill each softened bell pepper with the chicken and rice mixture. Arrange the stuffed peppers upright in a baking dish. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes until peppers are tender and slightly caramelized on top.
- Garnish and Serve: Remove the peppers from the oven and sprinkle with chopped green onions and toasted sesame seeds. Serve warm with your choice of side dishes.
Notes
- Use fresh garlic, ginger, and pineapple for the best vibrant flavor.
- Avoid overfilling the peppers to prevent spilling and ensure even cooking.
- Use day-old or cooled freshly cooked rice to prevent a mushy filling.
- Toast sesame seeds lightly before garnishing to release richer, nuttier flavors.
- Check the peppers during baking to avoid over-softening or drying out.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg
Keywords: teriyaki, pineapple, chicken, stuffed peppers, rice, sweet and savory, easy dinner, family-friendly
