Creating Teriyaki Pineapple Chicken & Rice Stuffed Peppers is simple when you follow these easy steps:

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.

2. Prepare Bell Peppers: Cut the tops off the bell peppers and remove the seeds. Lightly brush them with olive oil and place them in a baking dish, cut side up.

3. Cook Chicken: In a large skillet over medium heat, add olive oil. Sauté the diced onion and garlic until they are translucent, about 2-3 minutes.

4. Add Chicken: Add the diced chicken to the skillet. Season with salt, pepper, and grated ginger. Cook until the chicken is cooked through, about 5-7 minutes.

5. Combine Ingredients: Add the cooked rice, teriyaki sauce, and pineapple chunks to the chicken mixture. Stir well to combine.

6. Stuff Peppers: Spoon the chicken and rice mixture into each bell pepper, packing it tight but leaving some space at the top.

7. Bake Peppers: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.

8. Garnish: Once baked, remove from the oven and let cool slightly. Top with chopped green onions and sesame seeds if desired.

9. Serve: Plate the stuffed peppers warm, drizzling any extra teriyaki sauce on top if you’d like.

These steps will help you create an incredible dish full of flavor and vibrancy that everyone will enjoy.