Description:
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful culinary adventure, blending the savory goodness of seasoned chicken and rice with the tropical sweetness of pineapple and the comforting warmth of melted mozzarella. This recipe offers a vibrant explosion of flavors and textures, all neatly tucked inside colorful bell peppers. Perfect for a weeknight dinner or a casual gathering, these stuffed peppers are sure to impress with their unique taste and visual appeal.
Ingredients:
- 4 large bell peppers (various colors for visual appeal), halved lengthwise and deseeded
- 1 lb ground chicken (can substitute with ground turkey or plant-based alternative)
- 1 cup cooked rice (white, brown, jasmine, or basmati – leftover rice works perfectly)
- 1 cup diced pineapple (fresh or canned, drained well if canned)
- ½ cup teriyaki sauce (store-bought or homemade)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (freshly ground is best)
- ½ cup shredded mozzarella cheese (or cheddar, Monterey Jack, or a blend)
- Optional Garnish: Chopped green onions, sesame seeds, a drizzle of extra teriyaki sauce
Preparation:
Step 1: Prepping the Peppers: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the optimal temperature for even cooking. Wash the bell peppers thoroughly. Using a sharp knife, carefully slice each pepper lengthwise, creating two halves. Remove the seeds and the white membranes inside, as these can be bitter. A small spoon or your fingers work well for this. Arrange the pepper halves in a baking dish, cut-side up. A 9×13 inch baking dish usually works well. Lightly grease the dish with cooking spray or olive oil to prevent sticking. Set the prepared peppers aside.
Step 2: Cooking the Chicken: Heat a large skillet over medium heat. Add the ground chicken to the skillet. Using a spoon or spatula, break the chicken apart as it cooks. Continue cooking for approximately 5-7 minutes, or until the chicken is fully browned and cooked through. Ensure there is no pink remaining. Drain any excess grease from the skillet. This step is crucial for ensuring the chicken is safe to eat and has a pleasant texture.
Step 3: Creating the Flavor Base: Once the chicken is cooked and drained, add the minced garlic and grated ginger to the skillet. Sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly to prevent sticking. This step infuses the dish with aromatic depth, enhancing the overall flavor profile.
Step 4: Combining the Filling Ingredients: Stir in the teriyaki sauce, diced pineapple, cooked rice, salt, and pepper into the skillet with the chicken, garlic, and ginger. Mix well to ensure all ingredients are evenly distributed. Cook for another 2-3 minutes, stirring occasionally, allowing the flavors to meld together. The pineapple should be slightly warmed through, and the teriyaki sauce should coat the rice and chicken. Taste and adjust seasoning as needed.
Step 5: Stuffing the Peppers: Spoon the chicken and rice mixture generously into each bell pepper half, pressing the filling down gently to pack it in. Be careful not to overstuff the peppers, as the filling may spill out during baking. Distribute the filling evenly among all the pepper halves.
Step 6: Adding the Cheese: Sprinkle the shredded mozzarella cheese evenly on top of each stuffed pepper. The cheese will melt and create a delicious, golden-brown topping.
Step 7: Baking: Cover the baking dish tightly with aluminum foil. This helps to steam the peppers and ensure they become tender. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender when pierced with a fork. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and lightly browned.
Step 8: Garnishing and Serving: Remove the baking dish from the oven. Let the stuffed peppers cool slightly before garnishing with chopped green onions and sesame seeds. A drizzle of extra teriyaki sauce can also be added for enhanced flavor and visual appeal. Serve hot and enjoy the delightful combination of sweet, savory, and cheesy flavors.
Why You Will Love This Recipe
This recipe is a winner for so many reasons. First, it’s incredibly versatile. You can easily customize the ingredients to suit your preferences and dietary needs. Don’t like chicken? Swap it out for ground turkey or a plant-based protein alternative. Want more heat? Add a pinch of red pepper flakes or a dash of sriracha.
The combination of sweet and savory is a major draw. The teriyaki sauce and pineapple create a delightful sweet element that complements the savory chicken and rice perfectly. This balance of flavors makes it appealing to a wide range of palates.
It’s also a relatively healthy meal. Bell peppers are packed with vitamins and antioxidants, and using lean ground chicken keeps the fat content in check. Plus, it’s a great way to sneak in some extra vegetables.
Finally, it’s just plain fun! The bright colors of the peppers and the enticing aroma of the filling make it a visually appealing and exciting meal to prepare and enjoy.
Serving Suggestions:
- Serve as a complete meal with a side salad or steamed vegetables.
- Pair with a light and refreshing coleslaw for added texture and flavor.
- Offer a variety of toppings, such as sour cream, guacamole, or salsa.
- Serve with a side of roasted sweet potatoes or quinoa.
- These stuffed peppers also make great leftovers for lunch the next day.
Tips:
- Choose bell peppers that are firm and evenly shaped for easy stuffing.
- To prevent the peppers from tipping over in the baking dish, trim a small slice from the bottom of each pepper half.
- If using canned pineapple, drain it well to prevent the filling from becoming too watery.
- For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the filling.
- To save time, prepare the filling ahead of time and store it in the refrigerator until ready to use.
- Don’t be afraid to experiment with different types of cheese. Cheddar, Monterey Jack, or a blend of cheeses would also work well.
- For a vegetarian option, substitute the ground chicken with crumbled tofu or a mixture of vegetables, such as corn, black beans, and zucchini.
- If you don’t have teriyaki sauce on hand, you can make your own by combining soy sauce, brown sugar, ginger, garlic, and a thickening agent like cornstarch.
- You can also cook the peppers in an air fryer instead of baking them in the oven.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Nutritional Information: (per serving, approximate)
Calories: 350 Protein: 25g Sodium: 600mg (may vary based on teriyaki sauce)
Conclusion:
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a truly satisfying and flavorful dish that’s perfect for any occasion. With their vibrant colors, unique flavor combination, and customizable ingredients, they are sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will tantalize your taste buds and leave you wanting more! Enjoy!
Questions and Answers about This Recipe:
- Can I use a different type of rice?
- Absolutely! While the recipe calls for cooked rice (white, brown, jasmine), you can easily substitute it with quinoa, couscous, or even wild rice. Just make sure the substitute is cooked according to package directions before adding it to the filling.
- I don’t have fresh pineapple. Can I use canned?
- Yes, canned pineapple works just fine. Be sure to drain the pineapple well to prevent the filling from becoming too watery. You can also use frozen pineapple, just thaw and drain it before dicing and adding it to the filling.
- Can I prepare these ahead of time?
- Definitely! You can prepare the filling up to a day ahead of time and store it in the refrigerator. When you’re ready to bake the peppers, simply stuff them with the chilled filling and bake as directed. You can also stuff the peppers ahead of time and store them in the refrigerator, covered, until ready to bake. This is a great way to save time on busy weeknights.
- I’m not a fan of mozzarella cheese. What else can I use?
- No problem! You can substitute the mozzarella cheese with any cheese that melts well, such as cheddar, Monterey Jack, provolone, or a blend of your favorites. For a bolder flavor, try using pepper jack cheese. For a dairy-free option, use a vegan mozzarella alternative.
- How can I make this recipe spicier?
- There are several ways to add a kick to these stuffed peppers. You can add a pinch of red pepper flakes to the filling, or a dash of your favorite hot sauce. You can also use a spicy teriyaki sauce or add a finely chopped jalapeño pepper to the filling. Another option is to top the baked peppers with a drizzle of sriracha or a dollop of chili garlic sauce.
