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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Teriyaki Pineapple Chicken & Rice Stuffed Peppers filled with sweet and savory chicken mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course
Cuisine Asian-Inspired

Ingredients
  

  • 4 bell peppers halved and deseeded
  • 2 cups cooked rice
  • 1½ cups cooked shredded or cubed chicken
  • ½ cup pineapple tidbits
  • ½ cup halal-friendly teriyaki sauce
  • 1 cup shredded mozzarella or provolone cheese
  • Green onions sliced (for topping)

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  • In a large bowl, mix cooked chicken, rice, pineapple tidbits, teriyaki sauce, and half of the shredded cheese until well combined.
  • Arrange bell pepper halves cut-side up in the baking dish. Spoon the filling evenly into each pepper.
  • Sprinkle the remaining cheese on top of each stuffed pepper.
  • Cover the dish with foil and bake for 30 minutes until peppers are tender.
  • Remove foil and broil for 2–3 minutes until the cheese is melted and lightly golden.
  • Garnish with sliced green onions and serve warm.

Notes

  • Make sure your teriyaki sauce is alcohol-free.