Certainly! Here’s a vibrant and enticing article to accompany your **Teriyaki Pineapple Chicken & Rice Stuffed Peppers** recipe — perfect for a blog, recipe newsletter, or print cookbook:
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## 🍍 Teriyaki Pineapple Chicken & Rice Stuffed Peppers: A Sweet & Savory Dinner You’ll Crave
If you love sweet-meets-savory dishes that look as good as they taste, you’re in for a treat. These **Teriyaki Pineapple Chicken & Rice Stuffed Peppers** are everything a great dinner should be: **colorful, hearty, flavorful, and family-approved**. They’re a tropical twist on a classic comfort dish, combining juicy chicken, tangy pineapple, and rich teriyaki sauce — all tucked inside perfectly roasted bell peppers.
Whether you’re meal-prepping, entertaining guests, or just trying to get dinner on the table with a little extra flair, this recipe hits all the marks.
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### 🧡 Why You’ll Love This Dish
* 🍚 **One complete meal** in a perfectly portioned pepper
* 🍍 **Sweet & savory combo** with pineapple and teriyaki
* 🌈 **Colorful and fun** — perfect for picky eaters and foodies alike
* 🍽️ **Great for make-ahead** dinners or weekly meal prep
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### 🧾 Ingredients
* 4 large bell peppers (any color), halved and seeds removed
* 1 lb cooked chicken breast or thighs, diced or shredded
* 1 ½ cups cooked rice (white or brown)
* 1 cup pineapple chunks (fresh or canned, drained)
* ¾ cup teriyaki sauce (store-bought or homemade)
* ½ cup shredded carrots (optional for crunch)
* 2 green onions, chopped
* 1 clove garlic, minced
* Salt and pepper to taste
* Optional toppings: sesame seeds, extra green onion, sriracha drizzle
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### 👨🍳 How to Make It
1. **Preheat your oven** to 375°F (190°C). Lightly grease a baking dish.
2. **Prep the peppers**
Slice bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in the baking dish.
3. **Make the filling**
In a large bowl, mix the chicken, rice, pineapple, teriyaki sauce, carrots, green onions, and garlic. Season with a pinch of salt and pepper. Stir until fully combined.
4. **Stuff the peppers**
Spoon the filling into each pepper half, packing it in firmly and mounding slightly on top.
5. **Bake** for 25–30 minutes, until peppers are tender and filling is heated through. For extra caramelization, broil the tops for 2–3 minutes at the end.
6. **Garnish and serve**
Sprinkle with sesame seeds, extra green onions, or a drizzle of sriracha for a spicy kick.
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