📖 Instructions

1. Preheat your oven to 375°F (190°C). While the oven is heating up, lightly grease a baking dish with cooking spray or olive oil. This prevents the peppers from sticking and makes cleanup easier.
2. Prepare the bell peppers: Cut each bell pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes, makin' sure to leave the pepper halves intact. Rinse the pepper halves under cold water and pat them dry with paper towels. This helps remove any lingering seeds and preps the peppers for stuffing.
3. Cook the rice: If you don't already have cooked rice, prepare it now. You can use white rice, brown rice, or even quinoa for a healthier twist. Follow the package instructions or your preferred method for cooking the rice. You'll need about 2 cups of cooked rice for this recipe.
4. Prepare the Hawaiian BBQ chicken: In a large bowl, combine the shredded or diced cooked chicken with your favorite Hawaiian BBQ sauce. Make sure the chicken is well coated with the sauce. Add the canned pineapple chunks (drained) to the chicken mixture. Stir everything together until well combined. I like to add a pinch of red pepper flakes for a little kick!
5. Stuff the peppers: Fill each bell pepper half with the Hawaiian BBQ chicken and rice mixture. Pack the filling in firmly, but be careful not to overstuff them, or they might burst while baking. I usually mound the filling slightly on top for a prettier presentation.
6. Add cheese: Sprinkle shredded mozzarella cheese or a blend of your favorite cheeses generously over the top of each stuffed pepper. The cheese will melt and create a delicious, gooey topping. I like to use a mix of mozzarella and cheddar for extra flavor.
7. Bake the peppers: Arrange the stuffed peppers in the prepared baking dish. Cover the dish with aluminum foil. This helps the peppers cook evenly and prevents the cheese from browning too quickly. Bake for 30 minutes covered.
8. Uncover and bake: Remove the aluminum foil and continue baking for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly. Keep an eye on them to prevent the cheese from burning.
9. Broil (optional): For an extra touch of browning on the cheese, you can broil the peppers for the last 1-2 minutes. Watch them closely to prevent burning! This step is entirely optional but adds a nice visual appeal.
10. Rest and serve: Remove the baked stuffed peppers from the oven and let them rest for a few minutes before serving. This allows the flavors to meld together and the peppers to cool slightly. Garnish with fresh cilantro or green onions, if desired. Serve warm and enjoy!
11. Storing leftovers: If you have any leftover stuffed peppers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving. They taste great the next day, too!