Teriyaki Pineapple Chicken Rice Stuffed Peppers: A Cozy Weeknight Delight
There’s a certain warmth that envelops you when you step into a kitchen filled with the sweet aroma of bubbling teriyaki and sizzling chicken. It’s a feeling that takes you back to joyful family dinners and cozy gatherings with friends. Today, I’m excited to share a delicious recipe that embodies that warmth: Teriyaki Pineapple Chicken Rice Stuffed Peppers! This dish is not only a feast for the senses; it’s perfect for an easy weeknight dinner. Imagine vibrant bell peppers cradling a savory mix of tender chicken, fluffy rice, and sweet pineapple, all drizzled in rich teriyaki sauce. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: This meal comes together in about 30 minutes, making it the perfect choice for busy weeknights and quick family dinners.
- Family-Friendly: Even the pickiest eaters will love the sweet and savory flavors packed into these colorful peppers!
- Customizable: Feel free to swap out ingredients to suit your taste—there are endless combinations!
- Make Ahead: Prep your stuffed peppers in advance and bake them fresh when you’re ready for dinner.
- Nourishing: Packed with protein and veggies, these stuffed peppers are a wholesome meal that leaves everyone satisfied.
Ingredients You’ll Need for Teriyaki Pineapple Chicken Rice Stuffed Peppers
To create this cozy dish, gather the following ingredients:
- 4 bell peppers (any color)
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup pineapple, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Green onions, chopped (for garnish)
How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
Let’s dive into the warm process of making these tender stuffed peppers. Follow these simple steps for a delicious meal that your family will adore:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and carefully remove the seeds. This is the fun part—feel free to let the kids help!
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and ginger, and sauté for about 1-2 minutes until fragrant.
- Toss in the diced chicken and cook, stirring occasionally, until the chicken is nicely browned and cooked through.
- Stir in the cooked rice, diced pineapple, and teriyaki sauce. Let it cook together for an additional 2-3 minutes, allowing those wonderful flavors to meld.
- Stuff the bell peppers generously with the flavorful chicken and rice mixture, packing them in for a hearty bite!
- Place the stuffed peppers upright in a baking dish and cover them with foil.
- Bake for 25-30 minutes until the peppers are tender and vibrant.
- Garnish with chopped green onions before serving to add a crunchy contrast.
Delicious Variations to Try
Feel free to make these stuffed peppers your own! Here are a few delightful variations you can explore:
- Refried Black Bean Fiesta: Replace chicken with refried black beans and add diced corn for a zesty veggie option.
- Cheesy Delight: Mix in a cup of shredded cheese into the stuffing for a creamy twist that will melt in your mouth.
- Spicy Kick: Add diced jalapeños or sprinkle red pepper flakes into the mixture for an extra spicy lift.
- Savory Quinoa: Swap rice for quinoa to create a nutrient-packed version that will still hold all those delicious flavors.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Prep your stuffed peppers a day in advance. Just store them in the refrigerator, cover them tightly, and they’ll be ready for baking on a busy night.
- Ingredient Swaps: Feel free to use ground turkey or tofu instead of chicken for a different protein source!
- Storage Suggestions: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for 3-4 days. Simply reheat in the oven or microwave until warmed through.
- Slicing Trick: When cutting the peppers, slice a thin layer off the bottom if they don’t sit flat in the baking dish—this ensures they stay upright!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 stuffed pepper
- Calories: 350
- Carbohydrates: 45g
- Sugar: 5g
- Fat: 10g
- Protein: 25g
- Sodium: 600mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prepare the stuffed peppers in advance and bake them fresh when you’re ready to eat.
- Can I use different ingredients? Absolutely! Feel free to get creative with your favorite proteins, veggies, and grains.
- How do I store leftovers? Store leftover stuffed peppers in an airtight container in the fridge for 3-4 days.
- How long does it last? In the fridge, these delicious stuffed peppers will typically stay fresh for about 3-4 days.
A Cozy Closing Note
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are not just a meal; they are a comforting embrace on a busy weeknight. They bring the family together at the table and create cherished memories with every bite. Save this recipe to your “comfort food” board so it’s ready when you need a cozy treat! I can’t wait for you to enjoy this warm and wholesome dish in your own home. Happy cooking!
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Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy weeknight delight featuring bell peppers stuffed with tender chicken, fluffy rice, and sweet pineapple in teriyaki sauce.
Ingredients
- 4 bell peppers (any color)
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup pineapple, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and carefully remove the seeds.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and ginger, and sauté for about 1-2 minutes until fragrant.
- Toss in the diced chicken and cook, stirring occasionally, until browned and cooked through.
- Stir in the cooked rice, diced pineapple, and teriyaki sauce, cooking together for an additional 2-3 minutes.
- Stuff the bell peppers generously with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
These stuffed peppers can be made ahead of time and stored in the refrigerator. Leftovers can be reheated and enjoyed for a few days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, quick dinner, family-friendly, weeknight meal