Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Perfect! Here’s the Key Recipe for Teriyaki Pineapple Chicken & Rice Stuffed Peppers — simple, flavorful, and tropical

Ingredients:

• 4 bell peppers (halved lengthwise, seeds removed)

• 2 cups cooked rice (white or brown)

• 1½ cups cooked chicken (shredded or diced)

• 1 cup pineapple chunks (fresh or canned, drained)

• ½ cup teriyaki sauce (store-bought or homemade)

• 2 cloves garlic (minced)

• 1 tsp grated fresh ginger (optional but great)

• ½ cup shredded mozzarella or cheddar (optional)

• Green onions & sesame seeds (for garnish)

‍ Instructions:

1. Preheat oven to 375°F (190°C).

2. Prep peppers: Arrange halved bell peppers in a baking dish and pre-bake for 10 minutes to soften slightly.

3. Make filling: In a bowl, mix cooked rice, chicken, pineapple, teriyaki sauce, garlic, and ginger.

4. Stuff peppers with the filling mixture.

5. Top with cheese (optional) and bake for another 15–20 minutes, until heated through and cheese is bubbly.

6. Garnish with chopped green onions and sesame seeds before serving.