Teriyaki Pineapple Chicken Rice Stuffed Peppers
Teriyaki Pineapple Chicken Rice Stuffed Peppers offer a delightful fusion of flavors and textures. The sweet tang of teriyaki, the juicy burst of pineapple, the savory chicken, and the comforting rice all come together in a colorful pepper package. This dish is a feast for the senses, perfect for family dinners or special occasions.
Each bite of these stuffed peppers promises a symphony of tastes that will leave your taste buds craving for more. The play of sweet and savory, soft and crunchy, makes this recipe a crowd-pleaser that can easily become a household favorite.
Recipe Quick Facts
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4-6
Difficulty Level: Easy
Cuisine Type: Fusion
Course: Main Dish
Dietary Labels: Gluten-Free
Why You’ll Love This Recipe
– The blend of teriyaki, pineapple, chicken, and rice creates a unique and delicious flavor profile.
– Quick to prepare and suitable for various occasions, from weeknight dinners to dinner parties.
– Easily adaptable to dietary preferences and can be served as a standalone dish or paired with sides for a complete meal.
Ingredients
For the Stuffed Peppers:
– 6 bell peppers, any color
– 1 lb chicken breast, diced
– 1 cup cooked white rice
– 1 cup pineapple chunks
– 1/2 cup teriyaki sauce
– Salt and pepper to taste
– Olive oil for cooking
For Garnish (Optional):
– Chopped green onions
– Sesame seeds
– Chopped cilantro
Equipment Needed
– Large skillet
– Baking dish
– Cooking spoon
– Knife and cutting board
– Mixing bowl
Step-by-Step Instructions
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat and cook the diced chicken until no longer pink.
4. Add cooked rice, pineapple chunks, and teriyaki sauce to the skillet. Season with salt and pepper.
5. Spoon the chicken and rice mixture into each bell pepper.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 30 minutes, then uncover and bake for an additional 15 minutes until the peppers are tender.
Pro Tips for Success
– Use a mix of bell pepper colors for a visually appealing presentation.
– Ensure the chicken is cooked through before stuffing the peppers to avoid undercooked meat.
– For a caramelized finish, broil the peppers for a few minutes at the end of cooking.
Substitutions & Variations
– For a vegetarian version, substitute chickpeas or tofu for the chicken.
– Add a kick of heat with sliced jalapenos or a drizzle of Sriracha sauce.
– Experiment with different types of rice, such as jasmine or brown rice, for varied textures.
Storage & Make-Ahead Tips
– Stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
– You can assemble the stuffed peppers ahead of time and refrigerate until ready to bake.
Serving Suggestions
– Pair the Teriyaki Pineapple Chicken Rice Stuffed Peppers with a side salad or steamed vegetables.
– A refreshing cucumber mint cooler or iced green tea complements the flavors of this dish perfectly.
Nutrition Information (Per Serving)
Calories: 320 | Protein: 24g | Carbohydrates: 35g | Fat: 8g | Fiber: 4g | Sugar: 12g | Sodium: 780mg
FAQ
1. Can I make this ahead?
Yes, you can assemble the stuffed peppers ahead of time and bake when ready to serve.
2. Can I bake instead of fry?
Yes, baking the stuffed peppers is a healthier alternative to frying.
3. What can I substitute for teriyaki sauce?
You can use soy sauce mixed with a bit of honey as a substitute.
4. How do I know when the peppers are done?
The peppers should be tender when pierced with a fork, and the filling should be hot.
5. Can I freeze leftovers?
While you can freeze leftovers, the texture of the peppers may change slightly upon reheating.
6. How long do they last?
Stuffed peppers can be kept in the refrigerator for up to 3 days.
Recipe Notes
Teriyaki Pineapple Chicken Rice Stuffed Peppers are a versatile dish that can be customized to suit your taste preferences. Feel free to experiment with different ingredients and seasoning to create your perfect stuffed pepper recipe.
Teriyaki Pineapple Chicken Rice Stuffed Peppers
Teriyaki Pineapple Chicken Rice Stuffed Peppers offer a delightful fusion of flavors and textures. The sweet tang of teriyaki, the juicy burst of pineapple, the savory chicken, and the comforting rice all come together in a colorful pepper package. This dish is a feast for the senses, perfect for family dinners or special occasions. Each bite promises a symphony of tastes that will leave your taste buds craving for more. The play of sweet and savory, soft and crunchy, makes this recipe a crowd-pleaser that can easily become a household favorite.
Ingredients
-
6 bell peppers, any color
-
1 lb chicken breast, diced
-
1 cup cooked white rice
-
1 cup pineapple chunks
-
1/2 cup teriyaki sauce
-
Salt and pepper to taste
-
Olive oil for cooking
-
Chopped green onions
-
Sesame seeds
-
Chopped cilantro
Directions
-
Preheat the oven to 375°F (190°C).
-
Cut the tops off the bell peppers and remove the seeds and membranes.
-
In a skillet, heat olive oil over medium heat and cook the diced chicken until no longer pink.
-
Add cooked rice, pineapple chunks, and teriyaki sauce to the skillet. Season with salt and pepper.
-
Spoon the chicken and rice mixture into each bell pepper.
-
Place the stuffed peppers in a baking dish and cover with foil.
-
Bake for 30 minutes, then uncover and bake for an additional 15 minutes until the peppers are tender.
