Chef Mitchell preparing Teriyaki Pineapple Stuffed Peppers
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this recipe during a culinary class where we experimented with different flavor profiles. The combination of teriyaki and pineapple was a game changer and instantly became a favorite among my friends and family. Over the years, I've perfected the balance of flavors and techniques to create the ultimate stuffed peppers. Now, I’m excited to share this delicious dish with you!"

With over a decade of experience in Asian cuisine, I have developed a passion for creating dishes that are both flavorful and healthy. My expertise in dinner recipes allows me to bring a unique touch to traditional favorites. I love sharing my knowledge and helping others discover the joys of cooking!

View All Mitchell's Recipes →
Delicious Teriyaki Pineapple Stuffed Peppers served on a plate

Why This Teriyaki Pineapple Stuffed Peppers Recipe Works

The combination of sweet pineapple and savory teriyaki sauce creates a unique flavor profile that is both satisfying and refreshing. The bright colors of the bell peppers not only make the dish visually appealing but also provide essential nutrients. This recipe is easy to follow, making it accessible for cooks of all skill levels.

Using fresh ingredients enhances the flavors and ensures a nutritious meal. The cooking technique allows the peppers to retain their structure while infusing them with the filling's flavors. Baking them with foil helps to steam the peppers, keeping them tender throughout the cooking process.

💡 Professional Tip

For added depth of flavor, marinate the ground chicken in a little teriyaki sauce for 30 minutes before cooking. This will enhance the taste of the filling and make it even more delicious. Also, ensure not to overcook the peppers to maintain their crunch.

Frequently Asked Questions

Yes, you can prepare the stuffed peppers a day in advance. Just assemble them and store them covered in the refrigerator. When you’re ready to cook, bake them straight from the fridge, adding a few extra minutes to the cooking time to ensure they are heated through.

You can substitute ground turkey or even tofu for a vegetarian option. If using tofu, ensure to press it well to remove excess moisture and crumble it before cooking. Both options will work beautifully in this recipe.

The stuffed peppers are done when they are tender and the filling is heated through. You can test by inserting a fork into the side; the fork should easily pierce the pepper. The filling should be steaming hot, ensuring the chicken is fully cooked.

Yes, these stuffed peppers freeze well. Wrap them tightly in plastic wrap and then foil, or place them in an airtight container. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake until heated through.

These stuffed peppers pair well with a side of steamed jasmine rice or a fresh Asian salad. You could also serve them with a drizzle of extra teriyaki sauce or soy sauce for added flavor.

Stored in an airtight container, leftover stuffed peppers will last in the fridge for about 3-4 days. Ensure they are cooled completely before refrigerating to maintain freshness.

Absolutely! You can prepare the filling and stuff the peppers a day ahead of time. Store them in the refrigerator, covered, until you're ready to bake them. This saves time on busy weeknights.

The best way to reheat stuffed peppers is in the oven. Preheat the oven to 350°F (175°C) and place the peppers in a baking dish with a splash of water. Cover with foil and heat for about 20 minutes until warmed through. You can also use the microwave for quicker reheating.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The filling may be dry if not enough sauce was used.

Solution: Add a bit more teriyaki sauce to the filling before baking, or drizzle some extra sauce on top of the peppers before serving to enhance moisture.

✅

Not Crispy Enough

Problem: The peppers may not achieve the desired crispness.

Solution: To achieve a crispier texture, roast the peppers uncovered for the last 10 minutes of baking. Alternatively, you can broil them for a few minutes at the end.

✅

Overcooked

Problem: The peppers may lose their shape and texture if overcooked.

Prevention: To prevent overcooking, keep an eye on the baking time and check for tenderness at the 25-minute mark. Remove them from the oven as soon as they are tender but still hold their shape.

✅

Undercooked Center

Problem: The filling is not fully cooked while the peppers are.

Recovery: If you find the center is undercooked, return the stuffed peppers to the oven, covered with foil, and bake for an additional 10-15 minutes until fully cooked.

✅

Burnt Exterior

Problem: The outer layer of the peppers may burn before the filling is cooked.

Prevention: To prevent burning, cover the baking dish with foil during the first half of the cooking time. This helps steam the peppers and cook the filling evenly.

✅

Flavor Balance

Too Sweet: If the dish is too sweet, add a splash of soy sauce or vinegar to balance the flavors.

Too Salty: If it’s too salty, serve with a side of steamed rice to absorb some of the saltiness.

Bland: If the filling tastes bland, mix in additional spices or a splash more of teriyaki sauce to enhance the flavor.

Fresh ingredients for Teriyaki Pineapple Stuffed Peppers

Essential Ingredients for Teriyaki Pineapple Stuffed Peppers

The main ingredients include bell peppers, ground chicken, and pineapple, which combine for a delicious sweet and savory flavor. The teriyaki sauce adds an Asian flair, while rice helps bind the filling together. Fresh vegetables like green onions and carrots provide crunch and nutrition.

Quality ingredients are key to achieving the best flavor. Opt for fresh, ripe bell peppers and high-quality teriyaki sauce. Using fresh pineapple or well-drained canned pineapple enhances the sweetness and texture of the dish.

Essential Ingredient Notes

  • Bell Peppers: Choose vibrant, firm bell peppers for the best flavor and texture. Look for peppers that are heavy for their size, indicating juiciness. You can use any color, but a mix adds visual appeal.
  • Ground Chicken: Select lean ground chicken for a healthier option. If you prefer more flavor, you can use chicken thigh meat. Always ensure the meat is cooked thoroughly for safety.
  • Teriyaki Sauce: Use a high-quality teriyaki sauce for the best flavor. You can make your own by combining soy sauce, mirin, and sugar if desired, allowing for customization in sweetness and saltiness.
Cooking process for Teriyaki Pineapple Stuffed Peppers

Step-by-Step Cooking Process

To create perfect Teriyaki Pineapple Stuffed Peppers, start by preparing your ingredients meticulously. This ensures a smooth cooking process. Cooking the chicken with spices enhances the filling's flavor, while caring for the peppers maintains their integrity.

Achieving the right texture involves balancing cooking time. Baking with foil traps moisture while still allowing for browning near the end. This technique guarantees tender peppers with a warm, flavorful filling that holds together well.

Key Technique for Perfect Teriyaki Pineapple Stuffed Peppers

The crucial technique for this recipe is ensuring the peppers are not overcooked. Monitoring the baking time and checking for doneness will help maintain their structure and prevent mushiness. The right balance of steam and dry heat will yield delicious results.

Teriyaki Pineapple Stuffed Peppers

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup teriyaki sauce
    For filling
  • 1 tablespoon sesame oil
    For cooking

For the Sauce

  • 6 bell peppers, halved and seeds removed
    Base ingredient
  • 1 lb ground chicken
    Cut into pieces
  • 1 cup cooked rice
    Binding agent
  • 1 cup diced pineapple
    Fresh or canned
  • 1/2 cup chopped green onions
    For garnish
  • 1/2 cup shredded carrots
    For crunch
  • Salt and pepper to taste
    For seasoning
  • Sesame seeds for garnish
    Optional

Instructions

  1. Prepare the Peppers

    Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Arrange the peppers in a baking dish.

  2. Cook the Chicken

    In a skillet, heat sesame oil over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes.

  3. Mix the Filling

    In a large bowl, combine the cooked chicken, rice, diced pineapple, teriyaki sauce, green onions, carrots, garlic powder, ginger powder, salt, and pepper.

  4. Fill the Peppers

    Spoon the filling mixture into each halved bell pepper, packing it tightly.

  5. Bake the Peppers

    Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the peppers are tender.

  6. Garnish and Serve

    Remove from the oven, let cool slightly, and garnish with sesame seeds and fresh cilantro before serving.

Recipe Notes & Tips

Storage Tips

To store leftover Teriyaki Pineapple Stuffed Peppers, place them in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Reheat gently in the oven or microwave before serving.

Serving Suggestions

Serve Teriyaki Pineapple Stuffed Peppers with a side of steamed jasmine rice or a light Asian salad for a complete meal. A drizzle of extra teriyaki sauce on top can enhance the flavors even more.

Recipe Variations

Feel free to customize the filling by adding other vegetables such as corn, zucchini, or mushrooms. You can also use different proteins like beef or a plant-based substitute to suit your dietary preferences.