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If you're on the lookout for a dish that combines vibrant flavors with a nutritional punch, look no further than Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This delightful recipe is not only visually stunning but also remarkably satisfying. Imagine colorful bell peppers brimming with tender chicken, sweet pineapple, and fluffy jasmine rice, all enveloped in a rich teriyaki glaze. The fusion of flavors—from the savory to the sweet—creates a dish that's perfect for a family dinner, meal prep, or even a special occasion.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Looking for a delicious twist on dinner? Try these Teriyaki Pineapple Chicken & Rice Stuffed Peppers! These colorful bell peppers are filled with a tasty mix of juicy chicken, sweet pineapple, and fluffy jasmine rice, all drizzled in savory teriyaki sauce. Topped with melted mozzarella and garnished with sesame seeds, this dish is sure to impress. Quick to prepare and packed with flavor, it's a delightful meal the whole family will love. Enjoy your culinary adventure!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked jasmine rice

1 pound boneless, skinless chicken breasts, diced

1 cup canned pineapple chunks (in juice), drained

1/2 cup teriyaki sauce

1 tablespoon olive oil

1 cup chopped green onions

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

1 cup shredded mozzarella cheese (optional)

Sesame seeds for garnish

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

    Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with garlic powder, ginger powder, salt, and pepper. Cook until the chicken is browned and fully cooked, approximately 6-8 minutes.

      Mix the Filling: Lower the heat and add the pineapple chunks and teriyaki sauce to the cooked chicken. Stir until the mixture is well coated and heated through, about 2-3 minutes. Remove from heat.

        Combine with Rice: In a large bowl, combine the cooked jasmine rice, the chicken and pineapple mixture, and half of the chopped green onions. Mix well until everything is fully combined.

          Stuff the Peppers: Carefully spoon the filling into the bell peppers, packing them tightly. If desired, sprinkle shredded mozzarella cheese on top of each stuffed pepper for an extra cheesy flavor.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with the remaining green onions and sesame seeds before serving. Enjoy your meal!

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4