These Teriyaki Pineapple Chicken Stuffed Peppers are a fun and tasty meal! Fresh bell peppers are filled with juicy chicken, sweet pineapple, and teriyaki sauce for a burst of flavor.
This dish is like a flavor party in a pepper! I love how colorful and cheerful it looks on my table. Plus, you can make it ahead of time and bake when you’re ready to eat!
Key Ingredients & Substitutions
Bell Peppers: I usually go for red or yellow peppers because they are sweeter, but green peppers work well too if you like a bit of bitterness. You can even use zucchini or eggplant for a low-carb twist.
Chicken: Boneless, skinless chicken breasts are my favorite for this dish, but you could also use thighs for extra flavor. For a vegetarian option, try replacing the chicken with tofu or chickpeas.
Pineapple: Fresh pineapple adds a nice sweetness, but canned works in a pinch! Just make sure to drain it well to avoid excess liquid. You could also use mango or peach for a different fruity touch.
Teriyaki Sauce: Store-bought teriyaki sauce is super convenient, but you can easily make your own with soy sauce, honey or brown sugar, and ginger. If you want a healthier version, look for lower-sodium options.
How Do I Make Sure My Stuffed Peppers Are Tender and Tasty?
Getting the perfect texture in your stuffed peppers is all about timing and preparation. Here are some tips to ensure your peppers turn out delicious:
- Choosing ripe, firm peppers: Look for fresh peppers with shiny skin to ensure they’re juicy.
- Cooking the Filling: Make sure your chicken is fully cooked and well-seasoned, as this is the core flavor of the dish.
- Pre-baking Tip: Bake the peppers covered with foil initially. This helps them steam, making them tender. Removing the foil towards the end lets the cheese melt beautifully!
- Test for doneness: A fork should pierce the pepper easily when they’re done cooking.
With these simple tips, you’re all set for a delightful meal! Enjoy your cooking adventure!
How to Make Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white rice
- 1/2 cup teriyaki sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For Topping:
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 2 green onions, sliced (for garnish)
For Cooking:
- 2 tbsp vegetable oil
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and an additional 30-35 minutes to cook. Get your oven preheating while you prepare the filling and stuff the peppers—it’s a quick and fun process!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready when you’re finished preparing the stuffed peppers!
2. Prepare the Bell Peppers:
Take your bell peppers and carefully cut off the tops. Make sure to remove all the seeds and membranes inside. Set them aside in a baking dish, standing upright.
3. Cook the Chicken Mixture:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft, about 3 minutes. Then, add in the diced chicken, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
4. Add Pineapple and Rice:
Next, stir in the pineapple chunks and give it a quick cook for about 2 minutes. Then, add the cooked rice and teriyaki sauce, mixing everything until well combined. Cook for another 2-3 minutes just to let the flavors mix together, then take it off the heat.
5. Stuff the Peppers:
Now, it’s time to fill those prepared bell peppers! Spoon the chicken and pineapple mixture into each pepper, packing it in gently. If you like cheesy goodness, sprinkle cheese on top of each stuffed pepper.
6. Bake the Stuffed Peppers:
Cover your baking dish with aluminum foil and pop it in the oven for about 25-30 minutes. This will allow the peppers to become tender. In the last 5 minutes, remove the foil so the cheese can melt and bubble up nicely.
7. Final Touch:
Once done, take the stuffed peppers out of the oven and let them cool for a minute. Garnish with sliced green onions before serving.
Enjoy your delicious and tropical Teriyaki Pineapple Chicken Stuffed Peppers with friends and family! They’re sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Meat?
Absolutely! While chicken is a great option, you can also use turkey, pork, or even shredded beef. For a vegetarian version, try crumbled tofu or Chickpeas for a protein boost!
How Long Can I Store Leftover Stuffed Peppers?
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat them in the microwave or bake them at 350°F (175°C) for about 15-20 minutes until warmed through.
What Can I Use Instead of Teriyaki Sauce?
If you don’t have teriyaki sauce on hand, you can make a quick substitute by mixing soy sauce with a bit of honey or brown sugar and a splash of rice vinegar. For a different flavor, BBQ sauce or sweet and sour sauce could also work!
Can I Freeze Stuffed Peppers?
Yes, you can freeze stuffed peppers! Assemble them without baking, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They can be stored for up to 3 months. Just thaw them in the fridge overnight before baking when you’re ready to enjoy!
