Preheat your oven to 375°F (190°C). Slice off the tops of 4-6 bell peppers, removing seeds and membranes.

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

Add 2 cups of shredded cooked chicken, ½ cup of teriyaki sauce, 1 cup of diced pineapple, 1 teaspoon of ground ginger, and red pepper flakes. Cook for 5-6 minutes.

Fold in 2 cups of cooked rice, seasoning with salt and pepper to taste.

Spoon the filling into each bell pepper, drizzle with olive oil, and arrange in a baking dish.

Cover with aluminum foil and bake for 25-30 minutes. Remove foil in the last 5 minutes to crisp the tops.

If desired, sprinkle cheese over the stuffed peppers during the last few minutes of baking.

Remove from the oven and let cool for a few minutes before serving. Garnish with pineapple or green onions.