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Golden Teriyaki Chicken & Pineapple Stuffed Peppers with Melty Mozzarella

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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Serves: 4
Intensity: Easy to Moderate (involves some multitasking)

Ingredients

For the Teriyaki Glaze & Filling:

  • 1/3 cup low-sodium soy sauce

  • 1/4 cup honey or brown sugar

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1/2-inch cubes

  • 1 cup fresh pineapple, cut into 1/2-inch chunks (or canned tidbits, well-drained)

  • 1 small red onion, finely diced

  • 1 cup cooked white or brown rice (day-old rice works perfectly)

For the Peppers & Topping:

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

  • 1 tablespoon olive oil

  • Salt and black pepper, to taste

  • 1 1/2 cups (6 oz / 170g) low-moisture mozzarella cheese, shredded

  • 2 green onions, thinly sliced

  • 1 teaspoon toasted sesame seeds

  • Fresh cilantro or parsley, for garnish (optional)

Equipment

  • Large skillet or wok

  • Small saucepan

  • Baking dish (9×13 inch or similar)

  • Sharp knife and cutting board

  • Mixing bowls

Instructions

Step 1: Prepare the Peppers & Oven

Preheat your oven to 375°F (190°C). Carefully slice the bell peppers in half lengthwise, cutting straight through the stem to create two boat-like halves. Remove the white membranes and seeds. Place the pepper halves cut-side up in your baking dish. Drizzle with olive oil and season lightly with salt and pepper. Set aside.

Step 2: Make the Teriyaki Glaze

In a small saucepan over medium heat, combine the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger. Whisk until smooth and bring to a gentle simmer. Let it bubble lightly for 2-3 minutes. Give the cornstarch slurry a final stir and slowly whisk it into the simmering sauce. Continue to cook, whisking constantly, for 1-2 minutes until the sauce thickens to a glossy, syrup-like consistency. Remove from heat and set aside. (It will continue to thicken as it cools).

Step 3: Cook the Filling

Heat a large skillet or wok over medium-high heat. Add a drizzle of oil. Season the cubed chicken lightly with pepper. Add to the hot skillet and cook for 5-6 minutes, stirring occasionally, until cooked through and lightly browned. Add the diced red onion and cook for another 2-3 minutes until softened. Reduce heat to medium.

Pour about two-thirds of the prepared teriyaki glaze over the chicken and onions, reserving the rest for finishing. Stir well to coat everything in the sticky sauce. Add the pineapple chunks and cooked rice. Gently fold everything together until the rice is fully incorporated and heated through. Taste and adjust seasoning if needed.

Step 4: Stuff and Bake

Spoon the teriyaki chicken and rice mixture evenly into the prepared pepper halves, packing it in gently. Pour a little water (about 1/4 cup) into the bottom of the baking dish around the peppers—this creates steam to help the peppers cook.

Loosely cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil. Spoon a little of the reserved teriyaki glaze over each pepper. Top generously with the shredded mozzarella cheese.

Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is fully melted, bubbly, and starting to develop golden spots, and the peppers are tender-crisp (or softer, if you prefer).

Step 5: Garnish and Serve

Remove the stuffed peppers from the oven and let them cool for 5 minutes—they will be very hot! Drizzle with the last of the reserved teriyaki glaze. Garnish with sliced green onions, a sprinkle of toasted sesame seeds, and fresh herbs if using.

Serve immediately, with a side salad or steamed greens for a complete meal.

Chef’s Notes & Tips:

  • Make-Ahead: The teriyaki glaze and filling can be made 1-2 days in advance. Store separately in the fridge and assemble the peppers just before baking. You may need to add a few extra minutes to the baking time if starting with cold filling.

  • Veggie Boost: Feel free to add finely chopped mushrooms, shredded carrots, or baby spinach to the filling when cooking the onions.

  • Spice It Up: Add a pinch of red pepper flakes to the teriyaki glaze or a drizzle of sriracha before serving for a kick.

  • Cheese Variations: Provolone, Monterey Jack, or a pre-shredded “Italian blend” work wonderfully in place of mozzarella.

Nutritional Information (Per serving, 2 stuffed pepper halves):

  • Calories: ~480 kcal

  • Total Fat: 18g

    • Saturated Fat: 7g

  • Cholesterol: 95mg

  • Sodium: ~900mg (can be reduced by using low-sodium soy sauce)

  • Total Carbohydrates: 44g

    • Dietary Fiber: 4g

    • Sugars: 26g (naturally occurring from honey and pineapple)

  • Protein: 36g

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