Preheat your oven to 375°F (190°C) and prepare 4 bell peppers by slicing off the tops and removing seeds.

In a large skillet, heat 1 tablespoon of olive oil and sauté 2-3 cloves of minced garlic for 1-2 minutes until fragrant.

Add 2 cups of shredded chicken, ½ cup of teriyaki sauce, 1 cup of diced pineapple, 1 teaspoon of ground ginger, and optional red pepper flakes to the skillet. Cook for 5-6 minutes until heated through.

Stir in 2 cups of cooked rice, seasoning with salt and pepper to taste. Cook for an additional 2 minutes.

Stuff the filling into the hollowed bell peppers, pressing gently to pack the mixture.

Drizzle with olive oil, cover with aluminum foil, and bake for 25-30 minutes until the peppers are tender.

Optionally, remove foil and add cheese for the last 5 minutes of baking until melted and bubbly.

Let cool slightly before serving, and garnish with pineapple chunks or green onions if desired.