Teriyaki Pineapple Chicken & Rice Stuffed Peppers You Gonna Love
These stuffed peppers combine sweet teriyaki with juicy chicken and tangy pineapple, all cooked quickly and easily together in a pressure cooker.
Ingredients
Ingredients
- 4 large bell peppers choose whatever colors catch your eye and brighten your plate
- 2 cups cooked rice leftover rice works great, or you can cook fresh
- 1 lb boneless, skinless chicken thighs, diced thighs give that juicier, tender bite you're craving
- 1 cup pineapple chunks sweet, tangy, chunks that bring a bright splash to the dish
- ½ cup teriyaki sauce the star player that ties flavors all together
- 1 tablespoon olive oil for that first sizzle to brown the chicken just right
- 1 teaspoon garlic powder adds that familiar savory note you can't skip
- 1 teaspoon ginger powder for a touch of zing and warmth
- Salt and pepper to taste gotta season it perfectly to your liking
- Chopped green onions sprinkle on top, they bring fresh crunch and color to finish it off
Instructions
Instructions
- Preheat your oven to 375°F or 190°C. You'll want the oven ready to finish your peppers after they've been pressure cooked.
- Grab your bell peppers and cut their tops off. Scoop out all the seeds. These guys are your little bowls for the filling.
- Heat that olive oil in a skillet over medium heat. Toss in your diced chicken, sprinkle garlic powder, ginger powder, salt, and pepper. Cook until nicely browned.1 tablespoon olive oil, 1 lb boneless, skinless chicken thighs, diced, 1 teaspoon garlic powder, 1 teaspoon ginger powder, Salt and pepper to taste
- Now stir in your cooked rice, pineapple chunks, and teriyaki sauce. Mix it all up to get nice even coating of flavor and sweetness.2 cups cooked rice, 1 cup pineapple chunks, ½ cup teriyaki sauce
- Carefully stuff each bell pepper with the chicken and rice mixture. Be generous but don't overstuff or it might spill out during cooking.
- Place your peppers upright in a baking dish and cover the tops with foil. They're gonna bake covered first to lock in moisture, then get a quick brown.
- Bake for 25 to 30 minutes. Then pull off the foil and bake another 5 minutes or so to get a little crisp top.
- When it's done, sprinkle with those chopped green onions and get ready to dive in.Chopped green onions
Notes
Once your peppers cool down, you can pop 'em in an airtight container. They keep real good in the fridge for about 3 to 4 days. For longer storage, freeze your stuffed peppers in a single layer on a baking sheet, then transfer them to a freezer bag. They last about 2 months frozen and thaw well in the fridge overnight. When reheating, you can microwave them covered to keep moisture or warm them in a 350°F oven until hot—either way, they'll taste dang close to fresh.