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Welcome to a culinary adventure that marries the rich, savory notes of Asian cuisine with the bright, refreshing essence of tropical flavors. The Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe encapsulates this delightful fusion, presenting a vibrant dish that is as visually appealing as it is delicious. Imagine plump, juicy bell peppers brimming with a hearty filling of tender chicken, fluffy rice, and succulent pineapple, all enveloped in a luscious teriyaki sauce that ties these diverse flavors together.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Discover a delicious twist on stuffed peppers with Teriyaki Pineapple Chicken & Rice! These vibrant bell peppers are filled with a flavorful mix of juicy chicken thighs, pineapple, jasmine rice, and a mouthwatering teriyaki sauce. Perfectly baked to tender perfection, this dish is not only easy to make but also bursting with sweet and savory flavors. Garnish with green onions and sesame seeds for an eye-catching presentation. Try this fun recipe for a tropical dinner that's sure to impress!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked jasmine rice

1 pound boneless, skinless chicken thighs, diced

1 cup fresh pineapple, diced (or canned if not in season)

1/3 cup teriyaki sauce

1 tablespoon soy sauce

2 cloves garlic, minced

1 teaspoon ginger, grated

1 green onion, finely sliced

1 tablespoon sesame oil

Salt and pepper to taste

Sesame seeds for garnish (optional)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Carefully slice the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish and set aside.

      Cook the Chicken: In a large skillet, heat sesame oil over medium heat. Add the diced chicken thighs and season with salt and pepper. Cook until browned and no longer pink, about 5-7 minutes.

        Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

          Mix in the Pineapple and Sauce: Add the diced pineapple to the skillet along with the teriyaki sauce and soy sauce. Stir until everything is evenly coated and heated through, about 2-3 minutes. Remove from heat.

            Combine with Rice: In a large bowl, combine the cooked jasmine rice with the chicken and pineapple mixture. Adjust seasoning with additional salt and pepper if needed.

              Stuff the Peppers: Generously spoon the chicken, pineapple, and rice mixture into each bell pepper until they are filled to the top.

                Bake the Peppers: Pour a small amount of water into the bottom of the baking dish (about 1/4 cup) to help steam the peppers. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

                  Garnish and Serve: Remove the peppers from the oven, and carefully remove the foil. Top with sliced green onions, sesame seeds, and fresh herbs for garnish. Serve warm and enjoy your delightful Teriyaki Pineapple Chicken & Rice Stuffed Peppers!

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4