Preheat your oven to 375°F (190°C). Prepare the bell peppers by slicing off the tops and removing the seeds. Optionally, blanch in boiling water for 5-6 minutes.

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

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

Stir in cooked rice, mixing until everything is coated in sauce. Adjust seasoning with salt and pepper.

Stuff the bell peppers with the chicken and rice mixture, packing it tight. Drizzle olive oil on top of each pepper.

Cover the stuffed peppers with aluminum foil and bake for approximately 25-30 minutes. Remove foil in the last 5 minutes for crispiness.

Sprinkle cheese on top during the last 5 minutes of baking, if desired, to melt.

Once baked, let cool for a few minutes. Serve warm and garnish with additional pineapple chunks or sliced green onions.