Pineapple Chicken-Stuffed Peppers

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A variation on traditional stuffed bell peppers using chicken, pineapple, and bacon to make a tasty meal.

Prep Time:
30 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 40 mins
6 stuffed peppers


  • 4 (5 ounce) skinless, boneless chicken breast halves

  • 2 cups uncooked instant rice

  • 2 cups water

  • 6 medium green bell peppers - tops, seeds, and membranes removed

  • 1 tablespoon minced garlic

  • 1 teaspoon poultry seasoning

  • 1 teaspoon ground black pepper

  • nonstick cooking spray

  • 8 slices bacon

  • 3 slices fresh pineapple

  • 1 cup tomato sauce

  • ½ cup maple syrup

  • 1 tablespoon soy sauce

  • ¼ cup shredded Monterey Jack cheese, or to taste


  1. Place chicken in a saucepan and add water to cover. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside to cool slightly.

  2. At the same time, stir water and rice together in a pot; bring to a boil. Reduce heat to medium, cover, and simmer until water is absorbed, about 10 minutes. Fluff with a fork.

  3. Cut cooled chicken into 1-inch cubes and place in a bowl with garlic, poultry seasoning, and black pepper; mix together until chicken is coated.

  4. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.

  5. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble into small pieces when cool enough to handle. Reserve 1 tablespoon bacon grease.

  6. Trim and core pineapple slices. Cut into 1/2-inch chunks and reserve any juices.

  7. Combine rice, chicken, crumbled bacon, reserved bacon grease, pineapple chunks and juice, tomato sauce, maple syrup, and soy sauce in a large bowl. Mix thoroughly. Spoon mixture into green peppers and sprinkle with Monterey Jack cheese. Place in the prepared baking dish.

  8. Bake in the preheated oven until filling is hot and cheese is melted, about 45 minutes.

Cook's Notes:

Use green, red, or yellow bell peppers.

I use Ragu(R) tomato sauce.

Nutrition Facts (per serving)

427 Calories
9g Fat
58g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 427
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 66mg 22%
Sodium 723mg 31%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 14%
Total Sugars 24g
Protein 29g
Vitamin C 119mg 596%
Calcium 101mg 8%
Iron 4mg 24%
Potassium 660mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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