Chef Maria Chen - Asian Fusion Specialist
👨‍🍳 Asian Fusion Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 15+ Years Experience 🍽️ Asian Cuisine Expert

❤️ My Recipe Story

"This recipe combines my love for traditional stuffed peppers with the vibrant flavors of Asian cuisine. The sweet pineapple and savory teriyaki create a perfect harmony that transforms ordinary bell peppers into an extraordinary meal."

Maria specializes in Asian fusion cuisine, blending traditional techniques with modern ingredients. She's passionate about creating healthy, colorful meals that bring families together around the dinner table.

View All Mitchell's Recipes →
Six bright red bell peppers stuffed with golden teriyaki chicken and pineapple rice, garnished with sesame seeds and green onions on a white baking dish

The Perfect Sweet and Savory Balance

The key to exceptional stuffed peppers lies in achieving the perfect balance between the sweet pineapple and savory teriyaki flavors. Fresh pineapple provides natural sweetness and acidity that complements the umami-rich teriyaki sauce, while the ground chicken absorbs these flavors beautifully.

Using jasmine rice adds a subtle floral aroma that enhances the Asian-inspired profile. The rice should be cooked and cooled beforehand to prevent the filling from becoming mushy during the baking process.

💡 Professional Tip

For the best flavor development, let the chicken mixture cool for 5 minutes before stuffing the peppers. This allows the flavors to meld and makes the filling easier to handle.

Frequently Asked Questions

Absolutely! Yellow, orange, or green peppers work well too. Red peppers are sweetest, but any color will be delicious with this filling.

Yes, you can stuff the peppers and refrigerate up to 24 hours before baking. Add 5-10 minutes to the cooking time if baking from cold.

Ground turkey, pork, or beef work well. You can also use diced chicken thighs for extra flavor, or make it vegetarian with extra vegetables and tofu.

The peppers should be tender when pierced with a fork but still hold their shape. They'll have a slight give when gently pressed.

Yes, freeze unbaked stuffed peppers for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time and covering with foil.

A simple cucumber salad, steamed edamame, or Asian-style coleslaw pairs perfectly. The peppers are quite filling on their own though.

Yes, use drained pineapple chunks or tidbits. Fresh pineapple provides better texture and less sweetness, but canned works in a pinch.

Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes, or microwave individual portions for 2-3 minutes.

Recipe Troubleshooting Guide

✅

Peppers Too Soft

Problem: Bell peppers become mushy during cooking

Solution: Reduce cooking time by 5-10 minutes and check doneness frequently. Choose firm, thick-walled peppers for better structure.

✅

Filling Too Wet

Problem: Filling becomes watery in the peppers

Solution: Make sure rice is completely cooled and drain excess liquid from pineapple. Cook chicken mixture until most liquid evaporates.

✅

Uneven Cooking

Problem: Some peppers cook faster than others

Prevention: Choose peppers of similar size and trim bottoms if needed to ensure they sit evenly in the baking dish.

✅

Bland Flavor

Problem: Filling lacks flavor depth

Recovery: Increase ginger and garlic, add a splash more soy sauce, or finish with a drizzle of additional teriyaki sauce before serving.

✅

Filling Falls Out

Problem: Filling doesn't stay in the peppers

Prevention: Pack filling gently but firmly, and ensure peppers are trimmed to stand upright. Let mixture cool slightly before stuffing.

✅

Flavor Balance Issues

Too Sweet: Add more soy sauce or a splash of rice vinegar

Too Salty: Add diced fresh pineapple or a touch of honey

Bland: Increase ginger, garlic, and sesame oil; finish with fresh herbs

Colorful array of ingredients including red bell peppers, ground chicken, fresh pineapple, jasmine rice, and Asian seasonings arranged on a bamboo cutting board

Selecting the Best Ingredients

Choose firm, thick-walled red bell peppers that can stand upright without wobbling. The peppers should have bright, glossy skin without soft spots. Larger peppers work best as they provide more room for the generous filling.

Fresh pineapple offers the best flavor and texture, providing natural enzymes that help tenderize the chicken while cooking. If using canned pineapple, drain thoroughly to prevent the filling from becoming too wet during baking.

Essential Ingredient Notes

  • Bell Peppers: Look for peppers with thick walls that feel heavy for their size. Avoid any with wrinkled skin or soft spots that could affect cooking.
  • Ground Chicken: Choose ground chicken thighs over breast meat if available - the higher fat content keeps the filling moist and flavorful.
  • Jasmine Rice: Day-old cooked rice works best as it's drier and won't make the filling soggy. Cook rice with slightly less water for firmer texture.
Six stuffed red bell peppers in a white baking dish, golden filling visible at the tops, with sesame seeds being sprinkled over them

Mastering the Cooking Process

The secret to perfectly cooked stuffed peppers is managing moisture levels throughout the cooking process. The small amount of water in the baking dish creates steam that gently cooks the peppers while preventing them from drying out.

Covering with foil for most of the cooking time ensures even heat distribution and prevents the tops from browning too quickly. The final uncovered minutes allow any excess moisture to evaporate and the tops to develop a beautiful golden color.

The Steam-Bake Method

Adding water to the baking dish and covering creates a gentle steaming effect that cooks the peppers evenly while keeping the filling moist and flavorful.

Teriyaki Pineapple Chicken Rice Stuffed Red Bell Peppers

Prep 25 min
Cook 35 min
Serves 6 servings
Level Intermediate

📋 Ingredients

For the Peppers

  • 120ml teriyaki sauce
    Provides the main flavor base
  • 60ml low-sodium soy sauce
    Adds umami depth
  • 30ml rice vinegar
    Balances sweetness with acidity
  • 15ml sesame oil
    Adds nutty Asian flavor
  • 2 tbsp sesame seeds
    For garnish and crunch
  • Fresh cilantro
    Bright herbal finish
  • Lime wedges
    For serving and extra zing

For the Filling

  • 6 large red bell peppers
    Choose firm, thick-walled peppers
  • 680g ground chicken
    Lean protein that absorbs flavors well
  • 300g cooked jasmine rice
    Day-old rice works best
  • 200g diced fresh pineapple
    Provides natural sweetness
  • 3 cloves garlic, minced
    Fresh garlic is essential
  • 2.5cm fresh ginger, grated
    Adds warmth and spice
  • 4 green onions, chopped
    Reserve some for garnish

Instructions

  1. Prepare Peppers

    Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. If needed, trim bottom slightly to help peppers stand upright. Lightly brush with oil and season inside with salt and pepper.

  2. Cook Chicken Filling

    Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes. Add garlic, ginger, and red onion; cook 2-3 minutes until fragrant.

  3. Add Vegetables and Rice

    Stir in carrots and cook 3 minutes. Add cooked rice, diced pineapple, frozen peas, teriyaki sauce, soy sauce, rice vinegar, and sesame oil. Cook 3-4 minutes until heated through and well combined.

  4. Stuff and Bake

    Remove from heat and stir in half the green onions. Divide filling evenly among prepared bell peppers, packing gently. Place in a baking dish with ¼ cup water in bottom. Cover with foil and bake 25-30 minutes until peppers are tender.

  5. Garnish and Serve

    Remove foil and bake 5 more minutes. Sprinkle with sesame seeds, remaining green onions, and fresh cilantro. Serve hot with lime wedges on the side.

Recipe Notes & Tips

Storage

Cooked stuffed peppers keep in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes to maintain the best texture.

Serving Suggestions

Serve with cucumber salad, steamed edamame, or Asian-style coleslaw. A drizzle of sriracha or sweet chili sauce adds extra flavor for those who like it spicy.

Variations

Try adding water chestnuts for extra crunch, or substitute brown rice for added nutrition. You can also use ground turkey or make it vegetarian with crumbled tofu.