Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5-6 minutes. Place in baking dish.
- Heat olive oil in skillet. Sauté garlic 1-2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 5-6 minutes. Stir in rice and combine well.
- Fill each pepper with chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake 25-30 minutes. For crispier tops, uncover for last 5 minutes.
- If using, sprinkle cheese on top during final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.