Tropical Pineapple Stuffed Peppers

These stuffed bell peppers combine juicy chicken, sweet pineapple, and tangy teriyaki sauce for an explosion of flavor. The colorful peppers act as tasty vessels filled with a delightful mix that bakes up perfectly, giving you a bright, complete meal packed with contrasting tastes in every bite.

I came up with these stuffed peppers while trying to use up some extra rice and pineapple from dinner the night before. My family couldn't get enough of how the teriyaki flavors pulled everything together, and now we can't go a month without having them.

Ingredients

• Bell peppers: Look for ones that feel heavy and have unwrinkled skin with vivid colors for best results
• Boneless skinless chicken breasts: This lean meat soaks up the teriyaki flavors wonderfully
• Brown rice: Gives a hearty bite and earthy taste with more fiber than its white counterpart
• Fresh pineapple chunks: Adds natural sweetness that browns nicely during the cooking process
• Red onion: Brings nice color contrast and gentle bite that works against the sweeter components
• Low sodium soy sauce: Creates that umami kick in the teriyaki without overdoing the salt content
• Honey: Helps make that classic sticky glaze while cutting the saltiness
• Rice vinegar: Gives a nice zing that cuts through the richer flavors
• Cornstarch: Turns your sauce into that perfect sticky coating
• Sesame oil: Just a tiny bit brings that signature teriyaki richness
• Fresh cilantro: Adds a pop of garden freshness that lifts the whole dish

Step-by-Step Instructions

Preheat the Oven:

Warm your oven to 375°F with a rack in the middle position. This gentle heat lets the peppers get tender without burning while giving everything inside enough time to warm through.

Prepare the Peppers:

Slice each bell pepper down the middle lengthwise, keeping both sides intact. Scoop out all seeds and white parts with a spoon. Place them cut-side facing up in a baking dish big enough so they aren't crowded together.

Create the Teriyaki Sauce:

Mix soy sauce, honey, rice vinegar, cornstarch, sesame oil, ground ginger, and minced garlic in a small pot. Make sure to stir until the cornstarch fully dissolves before turning on any heat to avoid clumps. Cook on medium heat, stirring non-stop until it thickens into a shiny sauce that sticks to your spoon, about 3-4 minutes. Take it off the heat once it's thick.

Cook the Chicken:

Get some olive oil hot in a big pan over medium-high heat until it looks shimmery. Add your chicken pieces in one layer without cramming them together. Let them sit untouched for around 2 minutes to get a nice golden color, then stir occasionally until fully cooked with no pink spots, about 5-6 minutes total.

Build the Filling:

Toss the pineapple bits, chopped red onion, and diced bell pepper into the pan with your cooked chicken. Stir often and cook for 2-3 minutes just until the veggies start softening and the pineapple begins to brown. Then mix in your cooked brown rice and half of your prepared sauce. Stir well so everything gets coated evenly.

Stuff and Assemble:

Fill each pepper half with plenty of the chicken mixture, making small mounds if needed. Pour the leftover teriyaki sauce over the tops, letting it run down the sides and collect at the bottom of your baking dish.

Bake to Perfection:

Cover your dish tightly with foil to keep steam inside, which helps soften the peppers. Bake for 20 minutes, then carefully take off the foil and keep baking uncovered for another 10-15 minutes. The peppers should easily yield to a fork, and the filling tops should look slightly browned.

Garnish and Serve:

Scatter fresh chopped cilantro over the hot peppers right before serving. The warmth will release the herb's scent, making everything taste even better.

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The mix of sweet pineapple with rich teriyaki in this dish just makes me happy. My husband wasn't sure about the combo at first, but he was sold after his first taste. Now whenever we have friends over, he always asks me to make these peppers.

Make Ahead and Storage

These peppers work great for meal prep since they store so well. Once they've cooled down after baking, put them in a sealed container. They'll stay good in the fridge for up to 4 days. When you want to eat them again, wrap them in foil and warm them in a 350°F oven for about 15 minutes, or just pop single portions in the microwave for 2 minutes. They actually taste better after sitting in the fridge for a day.

Clever Substitutions

You can switch up this dish in so many ways depending on what's in your kitchen. Try ground turkey or tofu instead of chicken if you want a different protein. Quinoa works great in place of rice and adds extra protein with a fun texture. If you don't have fresh pineapple, canned works too – just make sure to drain it well first. Want some heat? Throw in a chopped jalapeño or some red pepper flakes with the filling.

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Serving Suggestions

These bright stuffed peppers stand on their own as a complete meal, but they go really well with a simple Asian slaw or cucumber salad for extra freshness. If you need something more filling, add some steamed edamame or a light miso soup on the side. When feeding a crowd, these look amazing on a buffet next to other Asian-inspired foods like spring rolls or dumplings.

The History Behind the Dish

You'll find stuffed peppers in food traditions all around the world, from Eastern European golabki to Mexican chiles rellenos. This version mixes the American stuffed pepper tradition with Japanese-inspired teriyaki sauce that caught on in America after WWII. The pineapple adds a Pacific island touch that became popular during the fusion food craze of the 1980s. What's special about this dish is how it takes all these different food influences and turns them into one tasty, family-friendly meal.

Common Recipe Questions

→ Can I make this dish vegetarian?

Absolutely, just replace the chicken with firm tofu or your favorite plant protein for a meat-free version.

→ What other grains can I use instead of rice?

Try swapping in some fluffy quinoa, tender couscous, or even riced cauliflower if you want fewer carbs.

→ Can I use canned pineapple instead of fresh?

Sure thing, canned pineapple chunks work fine. Just make sure you drain all the juice before adding them to your mix.

→ How can I reduce the sodium content in this recipe?

Go for low-sodium soy sauce and don't add any extra salt to the mixture to keep the sodium levels down.

→ Can I prepare this meal ahead of time?

You can definitely get a head start by making the filling and stuffing the peppers a day early. Just cover them up in the fridge and pop them in the oven when you're ready to eat.