Affordable stuffed peppers with teriyaki chicken, rice, and pineapple. A protein-packed meal perfect for meal prep and busy weeknights.

Ingredients

• 4 large bell peppers (any color)
• 1 lb boneless skinless chicken breasts (diced)
• 1 cup cooked rice
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup teriyaki sauce
• 1 tbsp olive oil
• 2 cloves garlic (minced)
• 1/4 cup green onions (sliced)
• salt and pepper to taste

Instructions

Step 1

Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Blanch peppers in boiling water for 3 minutes; drain.

Step 2

In a skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned (about 5–6 minutes). Add garlic and cook 1 minute more.

Step 3

Stir in cooked rice, pineapple chunks, teriyaki sauce, and green onions. Cook 2 minutes.

Step 4

Stuff each pepper with the chicken mixture. Place peppers upright in a baking dish.

Step 5

Bake for 15–20 minutes until peppers are tender. Serve warm.

For best results

• For extra flavor, use canned pineapple chunks packed in juice and reserve a splash for the filling.
• To save time, use leftover rice or frozen pre-cooked rice.
• Make ahead: Assemble stuffed peppers up to 24 hours in advance and bake when ready.

Variations

• Swap chicken for ground turkey or tofu for a different protein option.
• Use quinoa instead of rice for a higher-fiber version.
• Add diced red onion or bell pepper to the filling for extra crunch.

Nutrition

• Calories385 kcal
• Total Fat9g
• Saturated Fat2g
• Cholesterol73mg
• Sodium820mg
• Total Carbohydrates43g
• Dietary Fiber4g
• Sugars18g
• Protein32g

Common Questions