Creating Teriyaki Pineapple Chicken & Rice Stuffed Peppers is a simple process that you can follow step by step:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. Cook Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
4. Sauté Vegetables: Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
5. Add Pineapple and Rice: Stir in diced pineapple, cooked rice, teriyaki sauce, ginger, and red pepper flakes (if using). Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
6. Stuff Peppers: Spoon the chicken and rice mixture into the prepared bell peppers, packing them tightly.
7. Bake: Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake for 25 minutes.
8. Uncover and Finish Baking: Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly browned.
9. Garnish: Remove from the oven and let cool for a few minutes. Garnish with sliced green onions before serving.

These steps will guide you in creating this incredible dish effortlessly.