Preheat your oven to 375°F (190°C).

Cut off the tops of the bell peppers and remove seeds and membranes. Blanch if desired.

Sauté minced garlic in olive oil until fragrant, about 1-2 minutes.

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

Stir in cooked rice, season with salt and pepper, and heat for another 2-3 minutes.

Stuff each bell pepper with the mixture, packing it firmly.

Place stuffed peppers in a baking dish, drizzle with olive oil, cover with foil, and bake for 25-30 minutes.

If adding cheese, sprinkle on top during the last 5 minutes of baking.

Let cool for 5 minutes before serving and garnish with optional toppings.