Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers, remove seeds and membranes. Blanch in boiling water for 5-6 minutes if desired.

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

Stir in shredded chicken, teriyaki sauce, pineapple, ground ginger, and red pepper flakes. Cook for 5-6 minutes until heated through.

Fold in cooked rice, mixing thoroughly. Adjust seasoning with salt and pepper as needed.

Stuff the prepared bell peppers with the filling, pack them tightly. Drizzle olive oil on top.

Cover with foil and bake for 25-30 minutes until peppers are tender.

If using cheese, remove foil for the last 5 minutes and sprinkle cheese on top. Bake until melted.

Let the peppers cool for a few minutes before serving.