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

Blanch the peppers for 5-6 minutes in boiling water for extra tenderness.

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

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

Stir in the cooked rice into the chicken mixture and season to taste.

Stuff the peppers with the filling mixture and drizzle with olive oil.

Bake the stuffed peppers covered with foil for 25-30 minutes.

During the last 5 minutes, remove the foil and add cheese if desired.

Let cool for a few minutes before serving.