Teriyaki Pineapple Chicken Rice Peppers

The first time I made stuffed peppers, I overfilled them so dramatically that the filling spilled out onto the baking sheet and turned into this crispy, caramelized base that everyone actually fought over. Now I intentionally leave a little extra rice mixture at the bottom of the dish.

My neighbor smelled these baking through our shared kitchen wall and knocked on my door with a fork in hand. We ended up eating dinner on her back porch while her kids chased fireflies.

Ingredients

• 4 large bell peppers: Red, yellow, or orange work best because theyre sweeter than green and hold their shape beautifully during baking
• 2 cups cooked jasmine rice: Jasmine rice has this incredible floral aroma that pairs perfectly with teriyaki, but basmati works just as well
• 1 lb boneless chicken breast: Cutting the chicken into small, even pieces ensures everything cooks at the same speed and stays tender
• 1 cup fresh pineapple: Fresh pineapple adds natural sweetness and juice, but canned works in a pinch just drain it well
• 1/2 cup red onion: Red onion mellow out as they cook, adding just the right amount of subtle bite without overpowering
• 1/2 cup green onions: These add fresh pops of color and mild onion flavor that brighten up the rich filling
• 1/2 cup shredded carrots: Carrots bring natural sweetness and texture that complement the tropical pineapple
• 1 tablespoon vegetable oil: A neutral oil lets the other flavors shine without competing
• Salt and pepper: Season generously, especially the chicken, since this builds layers of flavor
• 1/3 cup low-sodium soy sauce: Low-sodium gives you control over the saltiness while still providing that deep umami base
• 2 tablespoons honey or brown sugar: This balances the salty soy sauce and creates that gorgeous sticky glaze we all love
• 2 tablespoons rice vinegar: Rice vinegar adds just enough acidity to cut through the sweetness and richness
• 1 tablespoon sesame oil: Toasted sesame oil is intensely aromatic, so a little goes a long way
• 2 teaspoons fresh ginger: Fresh ginger brings warmth and zing that ground ginger just cant replicate
• 2 cloves garlic: Mince it fine so it distributes evenly throughout the sauce
• 2 teaspoons cornstarch: This is the secret to getting that restaurant-style thick, glossy teriyaki consistency
• 1 tablespoon sesame seeds: Toast them quickly in a dry pan for extra nutty flavor before sprinkling on top
• 2 tablespoons fresh cilantro: Fresh herbs at the end make everything look and taste restaurant-quality

Instructions

Preheat your oven to 375°F and prep the peppers:

Cut the tops off your bell peppers and pull out the seeds and white membranes, then place them cut-side up in a baking dish and give the insides a light sprinkle of salt.

Make the teriyaki sauce:

Whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small saucepan, bring it to a gentle simmer, then stir in the cornstarch mixture and cook for about 2 minutes until it thickens into a glossy glaze.

Cook the chicken:

Heat the vegetable oil in a large skillet over medium-high heat, add the seasoned chicken pieces, and let them cook undisturbed for a few minutes to develop a golden crust before stirring.

Add the vegetables:

Toss in the red onion and shredded carrots, sautéing for 2 to 3 minutes until they start to soften and become fragrant.

Combine the filling:

Stir in the pineapple, green onions, cooked rice, and about half of your teriyaki sauce, letting everything cook together for just a couple of minutes until the rice is heated through and coated in sauce.

Stuff the peppers:

Spoon the chicken and rice mixture into each prepared pepper, packing it gently but not too tightly, then drizzle a little more sauce over the top of each stuffed pepper.

Bake until tender:

Cover the baking dish tightly with foil and bake for 25 minutes, then uncover, brush with the remaining teriyaki sauce, and bake for another 10 minutes until the peppers are tender and slightly charred at the edges.

Garnish and serve:

Let the peppers rest for a few minutes out of the oven, then sprinkle generously with sesame seeds and fresh cilantro before bringing them to the table.

Save

These stuffed peppers became my go-to dish when my sister started her new job and needed easy dinners. She texts me photos every time she makes them now, usually with the caption The house smells amazing.

Making It Your Own

Sometimes I swap ground turkey for the chicken when I need something quicker, and nobody notices the difference. The teriyaki sauce is so flavorful that it carries whatever protein you choose.

Rice Choices That Work

Ive used cauliflower rice for a low-carb version, and while the texture is different, the sauce still makes it incredibly satisfying. Just reduce the baking time by about 5 minutes since cauliflower cooks faster.

Serving Suggestions

These peppers are surprisingly filling on their own, but a simple cucumber salad with rice vinegar dressing makes the meal feel complete. The cool, crisp contrast cuts through the sweet and savory filling perfectly.

• Serve with extra teriyaki sauce on the table for drizzling
• Pair with chilled jasmine tea or a crisp white wine
• Store leftovers in the fridge for up to 4 days

Save

Theres something so satisfying about lifting that foil off the baking dish and seeing those glossy, bubbling peppers underneath. Happy cooking.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, prepare the filling and hollow out the peppers up to a day in advance. Store them separately in the refrigerator. When ready to bake, assemble and cook as directed, adding a few extra minutes if baking cold.

→ What other grains work well in the filling?

Brown rice, quinoa, or cauliflower rice make excellent substitutes for jasmine rice. Adjust cooking time slightly if using uncooked grains—pre-cook them before mixing with the chicken and vegetables.

→ How do I store and reheat leftovers?

Store cooled stuffed peppers in an airtight container for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until heated through, or microwave individually for 2-3 minutes. The sauce may thicken when chilled—add a splash of water when reheating.

→ Can I freeze these stuffed peppers?

Absolutely. Assemble the peppers but skip the initial baking. Freeze individually on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F for 45-50 minutes, covered, then uncover and glaze.

→ Is there a quicker version using pre-cooked ingredients?

Use rotisserie chicken instead of raw breast to skip the stovetop cooking step. Simply shred the chicken, mix with the pre-cooked rice and vegetables, fill the peppers, and bake. This shortcut reduces total time to about 30 minutes.

→ What can I substitute for soy sauce to make it gluten-free?

Tamari or coconut aminos work perfectly as gluten-free alternatives to soy sauce. The flavor remains similar, though coconut aminos are slightly sweeter—reduce the honey in the sauce by half if using them.