Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Ingredients:
4 large yellow bell peppers
1 lb ground chicken
2 cups cooked rice
1/2 cup diced pineapple
1/4 cup shredded carrots
1/2 cup teriyaki sauce
1/4 cup green onions
1 tablespoon sesame seeds
1/4 teaspoon black pepper
Instructions:
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and clean out the seeds.
Brown the chicken in a skillet and stir in teriyaki sauce and pineapple.
Mix in cooked rice, carrots, and green onions.
Stuff each pepper with the filling and place in a baking dish.
Bake for 25-30 minutes, sprinkle with sesame seeds, and serve hot.
#TeriyakiLovers
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed peppers every time. First, preheat your oven to 375°F (190°C). Carefully slice the tops off four large yellow bell peppers and remove all seeds and membranes. In a large skillet over medium-high heat, cook one pound of ground chicken until thoroughly browned and no pink remains. Drain any excess fat. Reduce the heat to low and stir in half a cup of teriyaki sauce and half a cup of diced pineapple, allowing the flavors to meld for 2-3 minutes. Remove the skillet from heat. Gently fold in two cups of cooked rice, a quarter cup of shredded carrots, and a quarter cup of sliced green onions until the mixture is uniform. Generously stuff each prepared bell pepper with the filling, pressing down lightly. Place the stuffed peppers upright in a baking dish. Bake for 25-30 minutes, or until the peppers are tender. Remove from the oven, sprinkle with one tablespoon of sesame seeds and a quarter teaspoon of black pepper, and serve immediately.
Serving Suggestions
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a complete meal on their own, but can be elevated with simple sides. For a refreshing contrast, serve with a crisp Asian cucumber salad or a simple side of steamed edamame. Drizzling a little extra teriyaki sauce or a spicy sriracha mayo over the top just before serving adds a beautiful finish. For a heartier meal, pair with a light miso soup or vegetable spring rolls.
How-to Summary
In summary: Prepare peppers, brown chicken, mix with teriyaki, pineapple, rice, and veggies, stuff peppers, bake at 375°F for 25-30 minutes, and garnish with sesame seeds.
Frequently Asked Questions
Can I use a different protein? Absolutely. Ground turkey, pork, or even plant-based crumbles work well. Adjust cooking time as needed.
Can I make these ahead of time? Yes. Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
What’s the best rice to use? White or brown jasmine rice is ideal for its fragrance and texture. Ensure the rice is cooked and cooled slightly to prevent mushiness.
How do I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through.
Can I use fresh pineapple? Yes, fresh pineapple is excellent. If using canned, be sure to drain it well to avoid excess moisture in the filling.
Common Mistakes to Avoid
Avoid overfilling the peppers, as the filling can spill and make a mess. Do not skip browning the ground chicken first, as this step develops crucial flavor. Ensure your cooked rice is not too wet or sticky, as it can make the filling gummy. Finally, do not underbake the peppers; they should be tender enough to easily pierce with a fork for the best texture.
Conclusion
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant, flavorful, and satisfying meal that cleverly combines sweet and savory elements. They are impressive enough for guests yet simple enough for a weeknight dinner. By following this enhanced guide and tips, you can avoid common pitfalls and create a dish that is sure to become a family favorite. Enjoy the delicious fusion of flavors in every bite! #TeriyakiLovers
