Description

Juicy chicken, fluffy rice, and sweet pineapple tossed in teriyaki, baked inside tender bell peppers, and topped with melty cheese. Family-friendly, weeknight-easy, and perfect for meal prep.

Ingredients

Scale

4 large bell peppers, halved and seeds removed
1 Tbsp olive oil
1 lb cooked chicken breast, shredded or diced
2 cups cooked rice
1 cup pineapple tidbits, drained
1/2 cup teriyaki sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 cup shredded mozzarella or cheese blend
2 green onions, sliced (garnish)
Sesame seeds (optional garnish)

Instructions

Preheat oven to 375°F (190°C). Arrange pepper halves cut-side up in a baking dish, drizzle with olive oil, and bake 10 minutes.
In a bowl, mix chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and pepper. Adjust seasoning to taste.
Stuff peppers with filling and top with cheese.
Bake 15–20 minutes until cheese is melted and peppers are tender. Broil 2–3 minutes for extra browning if desired.
Rest 5 minutes. Garnish with green onions and sesame seeds. Serve warm.

Notes

Drain pineapple well to avoid watery filling. Use cauliflower rice for a low-carb option. Balance sweetness with a squeeze of lime or splash of rice vinegar. Great for meal prep—store up to 3 days.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main
Method: Baked
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 280
Sugar: 7g
Sodium: 580mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 20g
Cholesterol: 55mg

Keywords: stuffed peppers, teriyaki chicken, pineapple chicken, meal prep dinner, healthy chicken recipes, weeknight meals