These colorful stuffed peppers are packed with juicy chicken, sweet pineapple, and tasty teriyaki sauce. They make dinner fun and bright, perfect for the whole family!
Who knew healthy could look this good? I love how the peppers add a crunchy touch. Just pop them in the oven and let that mouth-watering smell fill your kitchen! 🌈
Key Ingredients & Substitutions
Bell Peppers: I love using a mix of colors for these stuffed peppers as they make the dish look lively. If you’re short on bell peppers, you can also use zucchini or even hollowed-out tomatoes as an alternative!
Chicken: Diced chicken breasts are great, but you could use shredded rotisserie chicken for an easier prep. If looking for a vegetarian option, try using tofu or chickpeas instead!
Pineapple: Fresh pineapple adds a nice crunch, but canned pineapple works perfectly too! If you’re not a fan of pineapple, sliced water chestnuts can give a similar texture without the sweetness.
Teriyaki Sauce: You can buy teriyaki sauce at the store or make your own with soy sauce, honey, and ginger. For a gluten-free option, use tamari or coconut aminos instead of soy sauce!
Cheese: I think cheese adds a creamy touch, but it’s completely optional. Nutritional yeast is a great dairy-free alternative that still gives you a cheesy flavor.
How Do You Cook the Perfect Stuffed Peppers?
Cooking stuffed peppers can seem tricky, but here are some simple tips to get them just right:
- Start by pre-cooking the filling. This ensures all the flavors blend well together. Plus, it helps cook the chicken thoroughly!
- When filling the peppers, pack the mixture in gently so it doesn’t spill out during baking. If using cheese, add that on top.
- Cover the dish with foil during the first phase of baking to keep the peppers moist. Remove the foil later to get that delicious, slightly crispy texture on top.
- Test the peppers with a fork before removing them from the oven. They should be tender but not mushy!
With these tips and substitutions, your Easy Teriyaki Pineapple Chicken Stuffed Peppers will turn out tasty and satisfying! Enjoy your colorful meal!
Easy Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 cup cooked white rice
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish, optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time and around 35 minutes of cooking time in the oven. In total, you’ll need about 50 minutes from start to finish. Perfect for a lovely weeknight dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready by the time you finish preparing those yummy peppers!
2. Prepare the Bell Peppers:
Next, take your large bell peppers and cut off the tops. Carefully remove the seeds and membranes inside. Give them a quick rinse if you’d like, then set them aside for later.
3. Sauté the Aromatics:
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 2 minutes until they become fragrant and the onion turns a bit translucent.
4. Cook the Chicken:
Add the diced chicken to the skillet with a pinch of salt and pepper. Cook for about 5-7 minutes or until the chicken is fully cooked and no longer pink inside. Make sure to stir occasionally!
5. Mix in the Good Stuff:
Now, stir in those juicy pineapple chunks and the cooked rice. Pour in the teriyaki sauce and mix everything together well. Let it cook for another 2-3 minutes just to blend all those lovely flavors.
6. Fill the Peppers:
Remove the skillet from heat and let the filling cool for a minute. Then, carefully spoon the chicken and pineapple mixture into each bell pepper, packing it in nicely. If you like cheese, sprinkle some on top!
7. Bake the Stuffed Peppers:
Place the stuffed peppers upright in a baking dish. Cover them with foil to keep them moist during baking. Put the dish in the oven and bake for about 25 minutes.
8. Final Touches:
After 25 minutes, remove the foil and bake for an additional 10 minutes until the peppers are tender and any cheese is melted and bubbly. Your kitchen will smell amazing!
9. Serve and Enjoy:
Once done, take the stuffed peppers out of the oven and let them cool briefly. Garnish with sliced green onions and sesame seeds for a beautiful finish. Then, dig in and enjoy your colorful, flavorful Easy Teriyaki Pineapple Chicken Stuffed Peppers!
Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Ground Chicken or Turkey Instead of Diced Chicken Breasts?
Absolutely! Ground chicken or turkey works well in this recipe. Just cook it until it’s fully browned before adding the other ingredients. It should take about the same amount of time!
What Can I Substitute for Rice If I Want a Low-Carb Option?
If you’re looking for a low-carb substitute for rice, consider using cauliflower rice or even shredded zucchini. Both will add a lovely texture without the extra carbs!
How Do I Store Leftovers?
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or place them back in the oven at 350°F (175°C) until warmed through.
Can I Prepare These Stuffed Peppers in Advance?
Yes, you can prepare the filling a day ahead and stuff the peppers when you’re ready to cook. Just keep the stuffed peppers covered in the fridge, and bake them right before serving!
