Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting the tops off and removing seeds. Blanch them in boiling water for 5-6 minutes for tenderness.

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

Add shredded chicken, teriyaki sauce, and diced pineapple to the skillet. Sprinkle in ground ginger and optional red pepper flakes, cook for 5-6 minutes until heated through.

Remove from heat and fold in cooked rice. Season with salt and pepper to taste.

Spoon the chicken and rice mixture into each bell pepper. Drizzle olive oil on top.

Cover with aluminum foil and bake for 25-30 minutes until peppers are tender. Uncover for the last 5 minutes if you prefer them browned.

Optionally, sprinkle cheese on top during the last 5 minutes, allowing it to melt and become bubbly.

Let the stuffed peppers cool for a few minutes before serving. Garnish with additional pineapple or green onions if desired.