Can I freeze Teriyaki Pineapple Chicken Stuffed Peppers?

Yes! These stuffed peppers freeze very well. Wrap them in foil or store them in a freezer-safe container for up to 2 months.

What can I use instead of teriyaki sauce?

If you don’t have teriyaki sauce, you can use a combination of soy sauce, honey, and a splash of rice vinegar for a similar flavor profile.

Can I make these stuffed peppers ahead of time?

Yes! Prepare the filling and stuff the peppers, then refrigerate them for up to 24 hours before baking. This is a great meal prep option!

Are stuffed peppers healthy?

Yes, these Teriyaki Pineapple Chicken Stuffed Peppers are healthy! They’re packed with lean protein from chicken, fiber from the peppers and rice, and antioxidants from the pineapple.

Can I substitute chicken with something else?

Absolutely! You can substitute the chicken with ground turkey, tofu, or tempeh for a vegetarian or low-fat version.

Teriyaki Pineapple Chicken Stuffed Peppers

Description

Make delicious Teriyaki Pineapple Chicken Stuffed Peppers with this healthy, easy recipe. Perfect for a quick dinner or meal prep!

Ingredients

Scale

4 large yellow bell peppers, tops removed and seeds discarded
1 cup jasmine rice, cooked
1 lb boneless, skinless chicken breast, cubed
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame seeds (black or white, for garnish)
2 green onions, sliced (for garnish)
Salt and pepper to taste
Olive oil for brushing peppers

Instructions

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Brush the inside with olive oil and arrange in a baking dish.
In a skillet, heat sesame oil over medium heat. Sauté garlic and ginger for 1-2 minutes. Add chicken cubes and cook until golden brown (5-6 minutes).
Stir in teriyaki sauce, soy sauce, and pineapple chunks. Cook for another 3 minutes, allowing the sauce to coat the chicken and pineapple.
In a separate bowl, mix the cooked rice with half of the pineapple chicken mixture.
Stuff the peppers with the rice and chicken mixture, topping with the remaining pineapple chicken mixture.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Optional: broil for 2-3 minutes for extra crispiness.
Sprinkle with sesame seeds and green onions before serving.

Notes

For extra crispy texture, bake for 5 more minutes at 400°F after removing the foil.
Meal prep friendly: Prepare the filling ahead of time and refrigerate for up to 3 days.
For a spicier version, add chili flakes or diced chili peppers to the filling.
Feel free to add more veggies to the mix, such as mushrooms or zucchini, for extra texture and flavor.
Leftovers can be used as a stir-fry filling or served over rice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 385
Sugar: 7g
Sodium: 500mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg

Keywords: Teriyaki Pineapple Chicken Stuffed Peppers, Healthy Stuffed Peppers, Easy Chicken Stuffed Peppers, Meal Prep Stuffed Peppers, Pineapple Chicken Recipe