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Teriyaki Pineapple Chicken and Rice Stuffed Peppers in a baking pan with caramelized pineapple, teriyaki rice, green onions, and sesame seeds.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Sweet and savory Teriyaki Pineapple Chicken and Rice Stuffed Peppers featuring caramelized fruit and a sticky chicken filling. A vibrant, easy weeknight dinner served in edible yellow bell pepper bowls.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner
Cuisine: Asian American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large yellow bell peppers Tops sliced off and seeds removed
  • 1 lb ground chicken Or lean ground turkey
  • 2 cups cooked white rice Cooled slightly
  • 1 cup fresh pineapple chunks Diced into bite sized pieces
  • ½ cup teriyaki sauce Store bought or homemade
  • 1 tablespoon olive oil For sautéing the chicken
  • 1 tablespoon sesame seeds For garnish
  • 2 tablespoon green onions Finely chopped for garnish

Equipment

  • 1 Large nonstick skillet For cooking the chicken and pineapple
  • 1 9x13-inch baking dish For holding the peppers upright
  • 1 Cutting board For prepping vegetables
  • 1 Chef Knife For slicing the tops off peppers

Method
 

  1. Place the empty yellow bell peppers upright in a baking dish to roast them so they soften perfectly for stuffing.
  2. Bake the empty peppers at 400 degrees for twenty minutes to tenderize the vegetable so it is easy to cut later.
  3. Brown the ground chicken in a skillet with oil until cooked through to create the protein base so it is completely safe to eat.
  4. Stir the teriyaki sauce into the cooked chicken to glaze the meat so it becomes wonderfully sticky and flavorful.
  5. Fold the cooked white rice into the skillet gently to combine the filling so the grains absorb the savory sauce.
  6. Spoon the sticky meat and rice mixture into the pre-baked peppers to assemble the bowls so they pack securely.
  7. Sear the fresh pineapple chunks in a hot skillet until golden to caramelize the fruit so the sugars release.
  8. Arrange the caramelized fruit over the stuffed peppers and bake for ten minutes to warm the dish so everything melds together.

Notes

Sear the fresh pineapple chunks in a hot skillet before adding them to the peppers; this caramelizes the sugars and prevents the fruit juices from making the rice soggy.