Why This Recipe Works & What You’ll Love
Stuffed peppers are a classic “vessel meal” — vegetables filled with a hearty mixture of carbs, protein, and flavor. In this version, we give them a tropical, Asian twist by using teriyaki sauce, pineapple, chicken, and rice. The result is sweet‑savory, colorful, and satisfying.
Some reasons you’ll like this recipe:
It’s nearly a “complete meal in a shell” — you get protein, starch, vegetables, and flavor all in one.
The sweet pineapple contrasts with the savory teriyaki and juicy chicken.
You can assemble much of it ahead of time (fillings, sauce, pepper prep) and then bake near serving.
It’s adaptable: you can change the protein, use different rice, add vegetables, or adjust spice.
It reheats well and is good for leftovers or meal prep.
Multiple versions of this dish exist online. Recipes by Lina, Cooking Leader, and others closely align with this concept.
Gourmet Martha
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Recipes by Lina
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Greenku Recipes
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I’ll walk you through:
The ingredient list (with optional tweaks)
Equipment and prep tips
Step‑by‑step method
Tips & troubleshooting
Variations & creative ideas
Serving, storage, and reheating
Narrative / experience version
Ingredients (Base Version, ~4 Servings)
Here’s a suggested ingredient list. You can adjust quantities or swap items to your taste.
For the Peppers & Assembly
4 large bell peppers (any color) — tops cut off, seeds & membranes removed
Olive oil (or another neutral oil) for brushing or drizzling
Salt & pepper, for seasoning peppers
For the Filling / Main Mixture
Chicken (breast or thigh), boneless and skinless — ~ 450–500 g (1 lb) diced or cubed
2 cups cooked rice (white, jasmine, long grain, or even brown)
Pineapple chunks — ~1 cup (fresh or canned, drained)
Onion — 1 medium, diced
Garlic — 2–3 cloves, minced
Fresh ginger — ~1 teaspoon, grated (optional, but gives brightness)
Carrot (optional) — shredded or finely chopped (~½ cup)
Red bell pepper (optional) — diced, for extra color
Green onions (scallions), chopped (for the filling and garnish)
For the Teriyaki / Glaze / Sauce
Teriyaki sauce — ~ ½ cup (or adjusted to taste)
Soy sauce — 1–2 tablespoons (for extra depth)
Honey or brown sugar — 1 tablespoon (balances the acidity)
Rice vinegar or a small splash of acidic liquid (optional)
Sesame oil — ~½ teaspoon (optional for aroma)
Cornstarch + water slurry (~1 teaspoon cornstarch + 1 tablespoon water) — to thicken, if needed
For Topping / Finish
Shredded cheese (optional) — mozzarella, cheddar, or your favorite blend
Sesame seeds
Extra chopped green onions
Fresh cilantro (optional)
Equipment & Prep Tips
Oven and a baking dish large enough to hold the stuffed peppers upright
Skillet / sauté pan for cooking the filling
Mixing bowls
Knife and cutting board
Spoon or spatula
Measuring spoons / cups
Foil (to cover during initial baking)
Possibly a small pot if you make sauce or thicken with cornstarch
Prep Tips:
Cook your rice ahead of time (ideally the day before) and let it cool — this prevents mushiness when mixing.
Dice all vegetables, pineapple, onion, etc. before you start cooking (mise en place).
If your teriyaki sauce is thin, you may want to prepare a slurry (cornstarch + water) to thicken it slightly toward the end.
Preheat the oven ahead so when your peppers are stuffed, you can bake immediately.
You can par‑bake the peppers for 5–10 minutes to soften them slightly before stuffing (optional). Many recipes do this.
Greenku Recipes
+3
Cooking Leader
+3
Gourmet Martha
+3
Step‑by‑Step Method
Here’s a detailed guide — take your time and read through fully before starting.
Step 1: Preheat & Prepare Peppers
Preheat your oven to 375 °F (≈ 190 °C).
Prepare the bell peppers: Slice off the tops (or cut in half lengthwise) and remove seeds and membranes.
Place peppers in a baking dish, cut side up. If desired, drizzle or brush them lightly with oil and season with salt and pepper.
(Optional) Pre-bake the peppers for 5–10 minutes (uncovered) to help them soften slightly and relieve stress during later baking. This is optional but recommended by many.
Greenku Recipes
+3
Clara quick dinners
+3
Cooking Leader
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Step 2: Cook the Chicken & Base
Heat some oil in a skillet over medium heat.
Add the diced chicken, season with salt & pepper, and cook until the pieces are lightly browned and cooked through (no pink inside).
Remove the chicken (or push it to one side) and in the same pan sauté onion, garlic, and ginger until fragrant (1–2 minutes).
If using carrot, red bell pepper, or extra vegetables, add them now and sauté a minute or two just to soften.
Return the chicken to the pan. Add the pineapple chunks and stir to combine.
Step 3: Add Sauce & Rice
Pour in the teriyaki sauce, soy sauce, and honey (or brown sugar). Stir to coat all ingredients. Let simmer briefly so flavors meld and sauce begins to thicken.
If the sauce is too thin, stir in your cornstarch slurry (cornstarch + water) and cook a minute more until the sauce thickens slightly.
Remove from heat, then stir in the cooked rice until well distributed. Also fold in some of the green onions (reserving some for garnish).
Taste the filling. Adjust salt, pepper, sweetness, or acidity (if needed) — you might add a squeeze of vinegar or bit more soy for balance.
Step 4: Stuff the Peppers
Spoon the rice-chicken-pineapple mixture into each pepper, pressing gently with the back of the spoon so the filling is compact but not overstuffed.
(Optional) Top with shredded cheese if you want a melty layer.
If you have extra sauce, drizzle a little over the top.
Step 5: Bake
Cover the baking dish with foil. Bake for ~25–30 minutes (or as long as recipes suggest) so the peppers become tender and the filling heats through.
Recipes by Lina
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Clara quick dinners
+4
Gourmet Martha
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After that, remove the foil and bake an additional 10–15 minutes (or until the tops are slightly golden, cheese is melted, and peppers are nicely tender).
If desired, you can broil for 2–3 minutes at the end to crisp the top.
Umami
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Gourmet Martha
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Step 6: Garnish & Serve
Remove from oven and let the stuffed peppers rest a few minutes.
Garnish with sesame seeds, extra chopped green onions, or cilantro.
Serve hot. You can drizzle extra teriyaki sauce on the side or over top if you like.
Tips, Troubleshooting & Best Practices
Texture & Moisture Control
Use slightly cooled, firm rice (day-old, refrigerated) so it doesn’t become mushy when mixed.
If your filling seems watery (especially from pineapple or sauce), you can reduce sauce, drain pineapple well, or add more rice.
Avoid overcooking — peppers should be tender but still hold shape.
If the top is browning too fast, cover loosely with foil partway through baking.
Balancing Sweetness, Savory & Acidity
Pineapple adds sweetness and acidity — you may need to balance with more soy or a splash of vinegar.
Honey or sugar helps, but don’t overdo it; you want that contrast.
A little sesame oil at the end adds aroma.
Taste the filling before stuffing and adjust.
Even Cooking
Pre-baking peppers helps soften them so they finish cooking at the same rate as filling.
Pack the filling neatly so heat distributes evenly.
Covering with foil prevents burning before interior is done, then uncovering allows browning.
Making Ahead & Timing
You can prepare the filling ahead (a few hours or even a day), refrigerate.
When ready to bake, stuff and bake.
You could even assemble the peppers and freeze them (raw or baked) for later use.
Variations & Creative Twists
Here are ways you can adapt or elevate this recipe:
Vegetarian / Vegan: Use tofu, tempeh, or plant-based “chicken” instead of meat. Use vegan teriyaki sauce, and skip or use vegan cheese.
Different Grains: Use quinoa, farro, or cauliflower rice in place of (or mixed with) rice.
Extra Veggies: Add peas, corn, mushrooms, zucchini, spinach, or water chestnuts.
Spicy Version: Add chili flakes, sriracha, or diced jalapeños to the filling or sauce.
Cheesy Top: Add your favorite melting cheese for a gratin effect.
Grilled / Smoky Touch: Grill or char the peppers before stuffing for a smoky flavor.
Pineapple Alternatives: Swap pineapple for mango or peach pieces for a variation on sweetness.
Sauce Variation: Use homemade teriyaki (soy sauce + mirin + sugar + ginger) or mix in hoisin sauce or oyster sauce for depth.
Layered Approach: Mix some of the filling with extra sauce and reserve some plain filling to layer inside peppers for texture contrast.
Mini Peppers: Use smaller peppers (like mini bell or sweet peppers) as appetizer portions.
Serving Ideas, Storage & Reheating
Serving Suggestions
Serve with a crisp green salad, steamed vegetables, or a light Asian slaw.
Offer extra teriyaki or hot sauce on the side.
Pair with pickled ginger slices, or a drizzle of sriracha-mayo.
Garnish with fresh herbs (cilantro) or toasted sesame seeds for visual appeal.
Storage & Reheating
In the fridge: Store leftovers in airtight containers for 3–4 days.
To reheat: Reheat in the oven at ~175–180 °C (350 °F) covered until warmed through. Remove cover near end to crisp the top. Or use microwave (cover loosely).
Freezing: You can freeze the stuffed peppers (either raw or already baked). When frozen, reheat in the oven (add extra time if frozen).
Approximate Timing, Portions & Nutrition (Estimates)
Timing
Prep (chopping, cooking filling, rice, etc.): ~ 20–30 minutes
Baking (covered + uncovered): ~ 35–45 minutes
Total: ~ 60–75 minutes (you can shorten by using precooked chicken or rice)
Portions
This version works for ~4 large stuffed peppers (one per person), or 8 halves if halved. You can scale up or down.
Nutrition Estimate (per stuffed pepper, approximate)
These are rough approximations — will vary based on ingredients, oil, cheese, etc.
Calories: ~ 400–550 kcal
Protein: ~ 25–35 g
Fat: ~ 8–15 g
Carbohydrates: ~ 45–60 g
Fiber: ~ 3–6 g
Sugar: depends on amount of pineapple & sauce
Narrative / “Walk‑Through” Version (for Enjoyment & Context)
Here is how the cooking experience might go in a pleasant kitchen evening:
You begin by preheating your oven to 190 °C (375 °F). You take your bell peppers and slice them open, removing the seeds and membranes so they’re ready to receive a flavorful filling. If you like, you brush their interior with a bit of olive oil and sprinkle a pinch of salt and pepper, then place them cut-side up in a baking dish. To help them soften, you slide them into the oven for about 10 minutes — this gives them a head start.
While the peppers are partially baking, you turn to your filling. You heat oil in a skillet and add your diced chicken, seasoning simply with salt and pepper. As the pieces sizzle and brown, you set them aside for a moment and sauté onion, garlic, and ginger in the same pan until fragrant. The kitchen smells warm and fragrant.
You toss in pineapple chunks and stir, letting the juices mingle. Then comes the teriyaki sauce, soy sauce, and a drizzle of honey. The mixture begins to bubble and reduce into a sticky glaze. You stir in your rice and cooked chicken, folding gently until everything is coated in that glossy sauce. You taste it: a delightful balance of sweet, savory, and slightly tangy. You adjust a little more soy or a pinch more honey or even a drop of vinegar to nail the balance.
You pull the partially baked peppers from the oven and spoon the filling into each pepper, pressing gently to fit. If you're in the mood for cheese, you sprinkle a little shredded cheese atop each. Perhaps a hint of sesame seeds and green onions to come later.
Back into the oven they go, covered with foil for the first stretch so the filling heats through without burning the pepper edges. After 25–30 minutes, you remove the foil, letting the top crisp and the cheese melt. Maybe even a quick broil at the end for color. The peppers become tender, the filling warms through, and the aroma fills the kitchen.
Once baked, you let them cool slightly, then garnish with more green onions, sesame seeds, and fresh cilantro. You take a bite: the pepper is soft but still holds shape, the filling is juicy and flavorful, the pineapple bursts with sweetness, and the teriyaki glaze brings it all together.
Leftovers get stored in the fridge, and you know this makes great lunch the next day. To reheat, you slip them into a warm oven until piping hot.
If you like, I can send you a concise printable version or metric conversions (grams, ml) for this recipe. Do you want me to do that now?
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