Description

Remember stuffed peppers? Yeah, we’re about to completely reinvent them and blow your mind in the process. These aren’t your grandma’s boring stuffed peppers filled with plain ground beef and rice. We’re talking vibrant bell peppers stuffed with tender chicken, fluffy rice, sweet pineapple chunks, and all of it swimming in a sticky, glossy teriyaki sauce that’s equal parts sweet, savory, and absolutely addictive. It’s like Hawaiian pizza and Chinese takeout had a baby, and that baby grew up to be the most delicious stuffed pepper you’ve ever encountered. The sweet pineapple plays perfectly against the savory teriyaki, while the bell peppers add this amazing fresh crunch that keeps every bite interesting. Fair warning: these are so good you might find yourself making them on repeat just to have that tropical flavor escape in your own kitchen.

Ingredients

Scale

For the Peppers:

6 large bell peppers (red, yellow, or orange work best — they’re sweeter)
2 tbsp olive oil
Salt and pepper for seasoning

For the Filling:

1 1/2 lbs boneless, skinless chicken breast or thighs, diced small
1 1/2 cups cooked jasmine rice (day-old works great)
1 1/2 cups fresh pineapple, diced (or canned, drained)
1 red onion, finely diced
2 carrots, finely diced
1 cup frozen peas
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp vegetable oil
2 green onions, chopped (keep white and green parts separate)

For the Teriyaki Sauce:

1/2 cup low-sodium soy sauce
1/4 cup brown sugar
2 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tsp cornstarch
2 tbsp water
1/4 tsp red pepper flakes (optional)

For Topping:

1 cup shredded mozzarella or cheddar cheese
2 tbsp sesame seeds
Extra green onions for garnish
Cilantro leaves (optional but amazing)

Instructions

Step 1: Prep Those Beautiful Peppers

Preheat oven to 400°F.

Cut the tops off the bell peppers and remove seeds and membranes (save the tops — they make cute little lids).

If your peppers won’t stand upright, trim a tiny slice off the bottom to level them out.

Brush peppers inside and out with olive oil, then season with salt and pepper.

Stand them in a baking dish and set aside.

Step 2: Make That Liquid Gold Teriyaki Sauce

In a small saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and ginger.

Bring to a simmer over medium heat.

Mix cornstarch and water in a small bowl to make a slurry, then whisk it into the sauce.

Simmer for 2-3 minutes until thickened and glossy. Add red pepper flakes if using.

Remove from heat and set aside. This sauce is about to make everything amazing.

Step 3: Cook That Chicken

Heat vegetable oil in a large skillet over medium-high heat.

Season diced chicken with salt and pepper, then add to the hot skillet.

Cook for 6-8 minutes, stirring occasionally, until chicken is golden and cooked through.

Remove chicken and set aside.

Step 4: Veggie Situation

In the same skillet, add diced onion and carrots. Sauté for 4-5 minutes until softened.

Add minced garlic, ginger, and white parts of green onions. Cook for 1 minute until fragrant.

Add frozen peas and cook for another 2 minutes until heated through.

Step 5: The Grand Mix

Return cooked chicken to the skillet with vegetables.

Add cooked rice, diced pineapple, and about 3/4 of your teriyaki sauce.

Stir everything together until well coated and heated through.

Taste and adjust seasoning — more sauce? More salt? This is your moment.

Step 6: Stuff Those Peppers

Spoon the chicken and rice mixture into each pepper, packing it down gently but not too tight.

Top each pepper with shredded cheese.

Cover the baking dish with foil.

Step 7: Bake to Perfection

Bake covered for 35-40 minutes until peppers are tender but still have some structure.

Remove foil and bake another 10-15 minutes until cheese is melted and lightly golden.

Brush with remaining teriyaki sauce during the last 5 minutes for extra glaze.

Step 8: The Beautiful Finish

Remove from oven and let rest for 5 minutes.

Sprinkle with sesame seeds, green onion tops, and cilantro if using.

Serve with any remaining teriyaki sauce on the side for drizzling.

Notes

These are pretty complete on their own, but a simple cucumber salad adds nice freshness.

Serve with steamed edamame or snap peas for extra Asian-inspired vibes.

A glass of white wine or even a light beer complements the sweet-savory flavors.

Some pickled vegetables on the side cut through the richness beautifully.

Prep Time: 25 minutes
Cook Time: 50 minutes

Nutrition

Calories: ~420 kcal
Carbohydrates: ~52g
Protein: ~28g