Teriyaki Pineapple Stuffed Peppers Recipe
Make Teriyaki Pineapple Stuffed Peppers Recipe for a sweet-savory weeknight dinner that is easy and flavorful.
Ingredients
- 1 pound ground chicken
- 1 cup cooked rice
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup teriyaki sauce
- 4 large bell peppers (any color)
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F so it’s ready when the peppers are stuffed — this gives you breathing room to prepare the filling and assemble without rushing. I like to set a timer and let the oven reach temperature while I work on the peppers and filling.
Step 2: Prepare the bell peppers
Trim the tops off the bell peppers and remove the seeds and membranes, keeping the peppers upright as little edible bowls. Arrange the hollowed peppers upright in a rectangular baking dish so they sit stable; this makes filling much easier and keeps everything neat when they go into the oven.
Step 3: Brown the ground chicken
Heat the olive oil in a skillet over medium heat and add the ground chicken. Cook, breaking it up, until fully browned and no longer pink, about five to seven minutes. The goal is small, crumbly browned pieces with a little caramelized texture on the edges — that savory foundation is what carries the teriyaki flavor.
Step 4: Season the meat
Stir in the garlic powder, ginger powder, salt, and pepper and cook for another minute so the aromatics bloom and coat the browned chicken. This quick seasoning step sharpens the profile before you introduce the sweeter elements.
Step 5: Combine rice, pineapple, and teriyaki
Add the cooked rice, diced pineapple, and teriyaki sauce to the skillet; mix thoroughly so every grain and morsel gets glossy, saucy coverage. Cook for two to three minutes until everything is heated through and the teriyaki reduces slightly to a shiny glaze on the mixture. At this point you should have a tacky, cohesive filling with visible rice grains, golden pineapple chunks, and caramel-sheen from the sauce.
Step 6: Stuff the peppers
Spoon the warm chicken–rice–pineapple mixture into each prepared pepper, packing gently so each pepper is generously filled and the filling sits slightly mounded. Use a spoon or spatula to press and level as needed; keep the peppers upright in the rectangular baking dish so they don’t tip while baking.
Step 7: Cover and bake
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes covered so the peppers steam and the filling heats evenly through and the peppers begin to soften without over-browning.
Step 8: Finish uncovered
Remove the foil and bake for an additional 10 minutes so the tops develop a little color and the peppers become tender but still hold their shape. You’ll notice the teriyaki glaze thicken and cling to the filling as it finishes in the heat.
Step 9: Garnish and serve
Remove the tray from the oven, let the peppers rest for a couple of minutes, then sprinkle with chopped green onions and a scattering of sesame seeds for crunch and freshness. Serve the rectangular baking dish as-is or transfer individual peppers to plates.
Notes
- Use day-old rice for better texture in the filling.
- Drain canned pineapple well to avoid excess liquid.
- Swap ground chicken for turkey or a plant-based substitute if desired.
- Add crushed nuts for extra crunch before serving.
- Reheat covered in the oven at 350°F for best texture.