Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers, remove seeds and membranes.

Blanch the peppers in boiling water for 5-6 minutes for extra tenderness. Plunge into ice water to stop the cooking.

In a skillet, heat olive oil over medium heat and sauté 2 cloves of minced garlic for 1-2 minutes.

Add 2 cups of shredded chicken, ½ cup teriyaki sauce, 1 cup diced pineapple, and 1 teaspoon ground ginger to the skillet.

Cook the mixture for 5-6 minutes, stirring occasionally until heated through and combined.

Stir in 2 cups of cooked rice, mix well and adjust seasoning if needed.

Stuff each bell pepper with the chicken and rice mixture, packing it down slightly, and drizzle with olive oil.

Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes.

Remove the foil in the last 5 minutes to brown the tops. If using cheese, sprinkle it on during the last 5 minutes.

Once out of the oven, garnish with additional pineapple or green onions before serving.