Growing up, stuffed peppers were a staple in my family kitchen. They were the kind of meal that brought everyone to the table, no matter how busy we all were. My grandmother would stuff them with whatever she had on hand—sometimes beef, sometimes just a mix of rice and vegetables—but no matter what, the house would fill with the warm, comforting smell of roasted peppers and savory fillings.
This Teriyaki Pineapple Chicken Rice Stuffed Peppers is a fresh, vibrant twist on that old family favorite. Imagine the sweet tang of pineapple mingling with the rich, savory depth of teriyaki chicken, all tucked inside a perfectly roasted pepper. It’s a dish that feels like a celebration of summer with its bright flavors but also has that hearty, soul-soothing feeling we crave year-round.
Stuffed peppers have been loved in so many cultures—from Eastern European dolmas to Mexican chiles rellenos—and this version brings a tropical flair that feels a little special but is easy enough for a weeknight dinner. It’s a little bit nostalgic, a little bit exotic, and 100% comforting.
Why You’ll Love This Recipe:
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Perfect balance of flavors: Sweet pineapple, savory teriyaki, and tender chicken.
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Colorful and inviting: A dish that looks as good as it tastes.
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Customizable: Easy to tweak based on what you have.
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Meal prep-friendly: Make a batch and enjoy leftovers for lunch.
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Family favorite: Even picky eaters love this sweet and savory combo.
INGREDIENTS YOU’LL NEED:
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1 ½ cups cooked rice
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2 cups cooked chicken, shredded
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1 cup pineapple tidbits
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1 cup shredded mozzarella cheese
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1 cup teriyaki sauce
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6 bell peppers (any color)
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2 tablespoons olive oil
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon black pepper
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¼ teaspoon salt
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2 tablespoons chopped green onions (for garnish)
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1 tablespoon sesame seeds (for garnish)
HOW TO MAKE TERIYAKI PINEAPPLE CHICKEN RICE STUFFED PEPPERS:
STEP-BY-STEP INSTRUCTIONS:
Step 1:
Start by preheating your oven to 375°F (190°C). This gives your peppers a nice head start getting tender and flavorful. I always like to put on some good music during this part—it sets the cozy cooking mood.
Step 2:
Wash your bell peppers thoroughly. Slice the tops off (like little hats!) and carefully remove the seeds and membranes inside. Arrange them snugly in a baking dish. Drizzle the peppers with a little olive oil and sprinkle a pinch of salt and pepper inside each one. It’s the small details that make the final dish shine.
Step 3:
In a large bowl, mix the cooked rice, shredded chicken, pineapple tidbits, half the shredded mozzarella, garlic powder, onion powder, black pepper, and teriyaki sauce. Stir it all together until the mixture is coated and colorful. It should smell amazing already—sweet, savory, and just a little bit tropical.
Step 4:
Spoon the filling generously into each prepared pepper. Press down lightly to make sure they’re packed full—no skimping! Then sprinkle the remaining mozzarella over the tops. Trust me, the cheesy topping is one of the best parts when it gets golden and melty.
Step 5:
Cover the baking dish loosely with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the peppers are tender but still hold their shape.
Step 6:
Once out of the oven, sprinkle with chopped green onions and sesame seeds for that perfect little crunch and pop of color. Let them sit for about 5 minutes before serving—they’ll be hot!
HELPFUL TIPS:
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Pepper choice matters: Red, yellow, and orange peppers are sweeter and pair beautifully with the pineapple and teriyaki. Green peppers are a little more bitter but still delicious if you prefer a stronger contrast.
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Rice options: Use jasmine or basmati rice for a slightly fragrant touch. Leftover rice works perfectly too.
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Cheese swaps: If you don’t have mozzarella, try Monterey Jack or even a sprinkle of sharp cheddar for a richer flavor.
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Make it ahead: You can stuff the peppers a day ahead, cover, and refrigerate. Bake when you’re ready for dinner.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 40-45 minutes
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Total Time: 1 hour 5 minutes
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Yield: 6 stuffed peppers
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Category: Dinner
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Method: Baking
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Cuisine: American with Asian Fusion influences
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Diet: High-Protein, Dairy-Inclusive
NOTES:
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Feel free to add extra vegetables like diced carrots, peas, or corn to the filling for more color and nutrition.
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If you like it spicy, a drizzle of sriracha inside or on top of the peppers is a game-changer.
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Want a lower-carb version? Substitute cooked cauliflower rice for the regular rice.
NUTRITIONAL INFORMATION:
(Per stuffed pepper)
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Calories: 310
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Protein: 20g
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Fat: 12g
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Carbohydrates: 28g
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Fiber: 3g
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Sugar: 8g
FREQUENTLY ASKED QUESTIONS:
Can I use ground chicken instead of shredded?
Absolutely! Cook ground chicken thoroughly and season it lightly before mixing it into the rice and pineapple mixture.
Can I make this vegetarian?
You sure can. Swap the chicken for a plant-based protein like chickpeas, tofu, or even just extra veggies.
Do I have to cook the rice first?
Yes, the rice should be fully cooked before adding it to the mixture. It won’t have enough time to cook properly inside the peppers otherwise.
Can I freeze these?
Definitely! Let the baked stuffed peppers cool completely, then wrap them tightly and freeze. Reheat in the oven at 350°F until warmed through.
STORAGE INSTRUCTIONS:
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In the fridge: Store in an airtight container for up to 4 days.
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In the freezer: Wrap individually and freeze for up to 2 months.
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Reheating: Warm in the oven at 350°F or microwave until heated through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- CONCLUSION
There’s just something magical about a meal that’s tucked inside a colorful little package. These Teriyaki Pineapple Chicken Rice Stuffed Peppers are like edible gifts—bursting with sweet, savory, cheesy goodness that’s impossible to resist. Whether you’re bringing some sunshine to your table in the middle of winter or making the most of a summer farmer’s market haul, this recipe promises to make any meal feel special.
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Teriyaki Pineapple Chicken Rice Stuffed Peppers
Description
Growing up, stuffed peppers were a staple in my family kitchen. They were the kind of meal that brought everyone to the table, no matter how busy we all were. My grandmother would stuff them with whatever she had on hand—sometimes beef, sometimes just a mix of rice and vegetables—but no matter what, the house would fill with the warm, comforting smell of roasted peppers and savory fillings.
This Teriyaki Pineapple Chicken Rice Stuffed Peppers is a fresh, vibrant twist on that old family favorite. Imagine the sweet tang of pineapple mingling with the rich, savory depth of teriyaki chicken, all tucked inside a perfectly roasted pepper. It’s a dish that feels like a celebration of summer with its bright flavors but also has that hearty, soul-soothing feeling we crave year-round.
Stuffed peppers have been loved in so many cultures—from Eastern European dolmas to Mexican chiles rellenos—and this version brings a tropical flair that feels a little special but is easy enough for a weeknight dinner. It’s a little bit nostalgic, a little bit exotic, and 100% comforting.
Ingredients
1 ½ cups cooked rice
2 cups cooked chicken, shredded
1 cup pineapple tidbits
1 cup shredded mozzarella cheese
1 cup teriyaki sauce
6 bell peppers (any color)
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt
2 tablespoons chopped green onions (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
Step 1:
Start by preheating your oven to 375°F (190°C). This gives your peppers a nice head start getting tender and flavorful. I always like to put on some good music during this part—it sets the cozy cooking mood.
Step 2:
Wash your bell peppers thoroughly. Slice the tops off (like little hats!) and carefully remove the seeds and membranes inside. Arrange them snugly in a baking dish. Drizzle the peppers with a little olive oil and sprinkle a pinch of salt and pepper inside each one. It’s the small details that make the final dish shine.
Step 3:
In a large bowl, mix the cooked rice, shredded chicken, pineapple tidbits, half the shredded mozzarella, garlic powder, onion powder, black pepper, and teriyaki sauce. Stir it all together until the mixture is coated and colorful. It should smell amazing already—sweet, savory, and just a little bit tropical.
Step 4:
Spoon the filling generously into each prepared pepper. Press down lightly to make sure they’re packed full—no skimping! Then sprinkle the remaining mozzarella over the tops. Trust me, the cheesy topping is one of the best parts when it gets golden and melty.
Step 5:
Cover the baking dish loosely with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the peppers are tender but still hold their shape.
Step 6:
Once out of the oven, sprinkle with chopped green onions and sesame seeds for that perfect little crunch and pop of color. Let them sit for about 5 minutes before serving—they’ll be hot!
Notes
-
Feel free to add extra vegetables like diced carrots, peas, or corn to the filling for more color and nutrition.
-
If you like it spicy, a drizzle of sriracha inside or on top of the peppers is a game-changer.
-
Want a lower-carb version? Substitute cooked cauliflower rice for the regular rice.