Description
Teriyaki Pineapple Chicken Stuffed Peppers – Healthy Recipe — perfect for easy dinner ideas and weeknight meal prep. Makes 4 stuffed peppers in 50 minutes with 13 simple, halal-friendly ingredients.
Ingredients
Scale
- 4 large yellow bell peppers, tops removed and seeds discarded
- 1 cup cooked jasmine rice (or coconut rice)
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup fresh pineapple chunks, diced
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon 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 oven to 375°F (190°C). Prepare the bell peppers by cutting off tops, removing seeds and membranes, and brushing the insides with olive oil. Place upright in a baking dish.
- Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
- Add cubed chicken and cook for 5–6 minutes until nearly cooked through.
- Stir in teriyaki sauce, soy sauce, and pineapple chunks. Cook for 3 minutes until coated and sauce slightly thickens.
- In a bowl, mix cooked rice with half of the pineapple chicken mixture.
- Stuff peppers with the rice mixture and top with remaining chicken and pineapple mixture.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes. Broil 2–3 minutes if desired.
- Remove from oven and garnish with sesame seeds and green onions. Serve warm.
Notes
- Refrigerator (assembled): Place fully assembled and cooked peppers in an airtight container, separating layers with parchment paper to prevent sticking. They stay fresh in the fridge for up to 3 days. Keep them in the main body of the refrigerator—not the door shelf—where temperatures remain steadiest between 35–38°F.
- Freezer (long-term): Wrap each cooled pepper tightly in plastic wrap, then a layer of aluminum foil, and store inside a labeled freezer bag with the date. They hold their quality for up to 2 months. Squeeze out excess air before sealing to minimize freezer burn. Thaw overnight in the refrigerator before reheating for the best texture.
- Oven Reheat: Preheat your oven to 350°F. Place refrigerated peppers in a baking dish, cover with foil to retain moisture, and bake for 18 minutes. Remove the foil for the last 5 minutes to let the tops lightly crisp. This method preserves the pepper’s structure and reheats the filling evenly throughout.
- Microwave Reheat: Set one pepper on a microwave-safe plate, cover loosely with a damp paper towel, and heat on medium-high power for 3 minutes. Let it rest for 1 minute before checking the internal temperature. While faster than the oven, the pepper shell may soften slightly more; for best results, reheat individual servings only.
- Air Fryer Reheat: Preheat your air fryer to 340°F. Place the pepper in the basket, mist lightly with olive oil spray, and cook for 7 minutes. The circulating hot air refreshes the exterior of the pepper and lightly crisps the exposed filling on top. This method is ideal when you want that just-baked texture without heating up the entire oven.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner Ideas
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed
- Calories: 318 calories
- Sugar: 14g
- Sodium: 624mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 73mg