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Teriyaki Pineapple Stuffed Peppers

Teriyaki pineapple stuffed peppers with savory beef and rice filling
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A vibrant and flavorful meal where bell peppers are stuffed with a savory-sweet mixture of ground beef, rice, and pineapple in a homemade teriyaki glaze. It’s a one-pan wonder that turns a simple weeknight into something special, offering a perfect balance of cozy comfort and bright, exciting taste.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound lean ground beef (90/10)
  • 1 cup cooked white or brown rice
  • 1 cup finely diced fresh pineapple
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced (for garnish)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup pineapple juice
  • 3 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

Instructions

  1. Preheat oven to 375°F (190°C). Slice bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in a 9×13 inch baking dish.
  2. In a large skillet over medium-high heat, cook ground beef and diced onion until beef is browned and onion is soft, about 5-7 minutes. Drain excess grease. Stir in minced garlic and cook for 1 minute more.
  3. While beef cooks, make the teriyaki sauce. In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, and grated ginger.
  4. Pour the sauce mixture into the skillet with the cooked beef. Bring to a gentle simmer.
  5. In a separate small bowl, mix cornstarch with cold water to create a slurry. Drizzle the slurry into the simmering beef mixture, stirring constantly for 1-2 minutes until the sauce thickens. Remove skillet from heat.
  6. Add the cooked rice and diced pineapple to the skillet. Stir until everything is coated in the sauce.
  7. Spoon the filling generously into each pepper half, packing it in lightly.
  8. Cover the baking dish tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 8-10 minutes, until pepper edges are tender and slightly caramelized.

Notes

For a gluten-free version, use tamari or certified gluten-free soy sauce. If using canned pineapple, ensure it is well-drained. The filling can be tasted and adjusted with salt or a splash of rice vinegar before stuffing. Leftovers reheat well and can be frozen before baking.

Nutrition

Find it online: https://www.homestyletable.com/teriyaki-pineapple-stuffed-peppers/