Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and remove seeds and membranes, setting them aside on a baking dish.

Optional: Blanch the peppers in boiling water for 5-6 minutes. Remove and drain upside down on a paper towel.

In a skillet, heat olive oil and sauté minced garlic for 1-2 minutes until fragrant.

Add shredded chicken, teriyaki sauce, diced pineapple, and ground ginger to the skillet. Add red pepper flakes if desired. Cook for 5-6 minutes, stirring well.

Stir in cooked rice, season with salt and pepper. Cook on low for another 2-3 minutes.

Fill each pepper with the chicken and rice mixture, pressing down to pack tightly.

Drizzle olive oil over tops of stuffed peppers, cover with foil and bake for 25-30 minutes.

Optional: Remove foil in the last 5 minutes for a crispy exterior. Add cheese if desired.

Cool for a few minutes before serving. Optionally garnish with pineapple or green onions.