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Teriyaki Pineapple Chicken And Rice Stuffed Peppers

Teriyaki Pineapple Chicken And Rice Stuffed Peppers

  • Author: Anthony
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a vibrant, mouthwatering dinner that balances sweet, savory, and smoky flavors. Tender chicken, juicy pineapple, smoky turkey bacon, and creamy plant-based cheese come together in colorful bell peppers for a satisfying and visually stunning meal, perfect for busy weeknights or impressing guests.

Ingredients

Scale

Peppers

  • 4 bell peppers (mix of red, yellow, and orange)

Filling

  • 1 lb chicken breast, diced
  • 1 cup cooked rice
  • 1 cup pineapple chunks (fresh or canned)
  • 4 slices smoky turkey bacon, chopped
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/2 cup teriyaki sauce (natural)
  • 1 tsp apple cider vinegar
  • 1/2 cup plant-based cheese
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tsp natural gelling agent

Instructions

  1. Prepare the Peppers: Carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly blanch them in boiling water for 3 minutes to soften slightly, then drain and set aside to cool. This ensures the peppers remain tender yet sturdy enough to hold the filling.
  2. Cook the Chicken and Bacon: In a large skillet over medium heat, cook the chopped turkey bacon until crisp and transfer to paper towels to drain. Add a splash of vegetarian Worcestershire sauce (natural) to the skillet, then cook the diced chicken until browned and cooked through, seasoning lightly with salt and pepper.
  3. Sauté Aromatics and Combine Ingredients: Add minced garlic and grated ginger to the pan with the chicken, sautéing until fragrant. Stir in the cooked rice, pineapple chunks, green onions, and turkey bacon. Pour in the teriyaki sauce (natural) and apple cider vinegar to brighten the filling and deepen the flavors.
  4. Add Plant-Based Cheese and Natural Gelling Agent: Sprinkle in the plant-based cheese and stir until it softens and incorporates, adding creaminess. Mix in the natural gelling agent to help bind the filling for easier stuffing.
  5. Stuff and Bake: Spoon the filling evenly into each bell pepper, pressing gently to pack. Arrange the peppers upright in a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until peppers are tender and filling is heated through with a slightly golden top.

Notes

  • Blanch peppers briefly to keep their shape and texture.
  • Marinate chicken in teriyaki sauce (natural) for 15 minutes before cooking for enhanced flavor.
  • Use fresh pineapple and a splash of apple cider vinegar to balance sweetness.
  • Choose a plant-based cheese that melts well for creamy texture.
  • Press filling firmly but gently into peppers for best results.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 350
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 65mg

Keywords: Teriyaki, Pineapple, Chicken, Stuffed Peppers, Gluten Free, Plant-Based Cheese, Turkey Bacon, Weeknight Dinner

Find it online: https://homedishideas.com/teriyaki-pineapple-chicken-and-rice-stuffed-peppers/