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- 4 bell peppers (any color) - 1 pound boneless, skinless chicken thighs, diced - 1 cup cooked jasmine rice - 1/2 cup teriyaki sauce - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup frozen peas and carrots, thawed - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) - Olive oil - Salt and pepper to taste Using fresh ingredients makes a big difference. Choose bright, firm bell peppers. They add color and crunch. Chicken thighs work best for flavor. They stay moist and tender. For teriyaki sauce, you can use homemade or store-bought. A good sauce enhances the dish's flavor. Jasmine rice gives a nice texture and subtle aroma. It pairs well with the sweet and savory sauce. If you don’t have bell peppers, try zucchini or large mushrooms. They can hold the filling nicely. For the chicken, ground turkey or tofu can be great alternatives. If you want a gluten-free option, use tamari instead of regular teriyaki sauce. You can also swap jasmine rice for brown rice or quinoa for a healthier twist. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take the bell peppers and cut off their tops. Remove the seeds and membranes inside. This helps the peppers cook evenly. Drizzle a little olive oil inside each pepper. Sprinkle salt and pepper for taste. Place the peppers upside down in a baking dish. This allows them to hold the filling better. In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them until they soften, which takes about 3 to 4 minutes. Then, add the diced chicken thighs. Season with salt and pepper, and cook until they turn brown and are cooked through. This should take about 6 to 8 minutes. Next, stir in the cooked jasmine rice along with the teriyaki sauce. Add the thawed peas and carrots, mixing everything well. Cook for an additional 2 to 3 minutes until the mixture is hot. Carefully spoon the chicken mixture into each bell pepper. Make sure to pack it down gently for a generous filling. Cover the baking dish with foil and bake in the preheated oven for 25 to 30 minutes. After that, remove the foil to let the tops crisp up. Bake for another 10 minutes until they look golden. Once done, take them out and let them cool for a few minutes. For a lovely touch, garnish with sliced green onions and sesame seeds before serving. To cook chicken thighs well, choose boneless and skinless pieces. This type of chicken stays moist. Cut the chicken into small, even pieces. This ensures quick cooking and even browning. Always season your chicken with salt and pepper. This simple step boosts flavor. Cook the chicken until it’s no longer pink, about 6 to 8 minutes. Trust your senses; the smell will guide you! Start with fresh, firm bell peppers. Any color works, but each brings a unique taste. Cut the tops off and clean out the seeds. Drizzle olive oil inside for a nice flavor. When filling the peppers, pack the chicken mixture firmly. This way, they won’t collapse while baking. Follow the baking time closely. If you want a crispy top, remove the foil in the last 10 minutes. For a stunning presentation, use a colorful platter. Place the stuffed peppers upright to show off their filling. Drizzle extra teriyaki sauce over the top for added flavor. Garnish with sliced green onions and sesame seeds. This adds color and texture. Pair your stuffed peppers with a simple salad for a complete meal. Enjoy the balance of flavors and textures on your plate! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish more visually appealing but also adds a slight variation in flavor. Cook Chicken Thoroughly: Ensure that the chicken is cooked through before adding it to the peppers to avoid any food safety issues. Customize Fillings: Feel free to add other vegetables or proteins to the filling, such as mushrooms or tofu, to suit your taste or dietary needs. Let Them Rest: Allow the stuffed peppers to rest for a few minutes after baking before serving. This helps the flavors meld together and makes them easier to handle. {{image_2}} You can easily make this dish vegetarian. Replace chicken with cooked lentils or tofu. Lentils add protein and flavor. Tofu absorbs the teriyaki sauce well. Use the same amount of rice and veggies. You can also add mushrooms for extra texture. These swaps keep the dish tasty and filling. Want to spice things up? Add a little ginger to the chicken mixture. It gives a nice kick. You can also mix in some pineapple chunks for sweetness. This balance works great with the teriyaki sauce. Try adding chopped bell pepper tops to the filling. It adds crunch and extra flavor. Don't shy away from using different sauces. A sweet chili sauce can offer a new twist. For a casual dinner, serve these peppers as is. They look fun and colorful. Pair with a side salad for freshness. For a party, cut the stuffed peppers in half. This makes them easy to share. You can also serve them with rice on the side. If it’s a special celebration, drizzle extra teriyaki sauce on top. This adds a gourmet touch to the dish. After enjoying your teriyaki chicken stuffed peppers, let them cool. Place them in an airtight container. Store in the fridge for up to three days. This keeps them fresh and tasty for your next meal. To reheat, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave for quick reheating. Just place a pepper on a microwave-safe plate and heat for 2-3 minutes. If you want to freeze your stuffed peppers, make sure they are completely cool first. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to eat them, thaw in the fridge overnight before reheating. You should bake teriyaki chicken stuffed peppers for about 25 to 30 minutes. After that, remove the foil and bake for another 10 minutes. This lets the tops get nice and crispy. This cooking time ensures the peppers are tender, and the filling is hot. Yes, you can prep these peppers ahead of time. You can fill them and store them in your fridge for up to 24 hours. Just cover them well. When you are ready to cook, bake them straight from the fridge. This saves time on busy nights! These stuffed peppers pair well with a side of steamed rice or a fresh salad. You might also enjoy some grilled vegetables on the side. If you want something crunchy, try serving them with crispy wontons. These sides enhance the meal and give you a balanced plate. This blog post shared a simple guide to making Teriyaki Chicken Stuffed Peppers. We covered the ingredients, cooking steps, and tips for success. We also explored variations for different diets and how to store leftovers. With these easy recipes and tips, you can create a meal that's tasty and fun. Enjoy cooking and impress your friends or family with these stuffed peppers!

Teriyaki Chicken Stuffed Peppers

Delicious bell peppers stuffed with teriyaki chicken, rice, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces bell peppers (any color)
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 cup cooked jasmine rice
  • 0.5 cup teriyaki sauce (homemade or store-bought)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots, thawed
  • 2 pieces green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • 1 tablespoon olive oil
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the insides with a little olive oil and sprinkle with salt and pepper. Place them upside down in a baking dish.
  • In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and garlic, and sauté until softened, about 3-4 minutes.
  • Add the diced chicken thighs to the skillet, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
  • Stir in the cooked rice, teriyaki sauce, peas, and carrots. Mix well and cook for an additional 2-3 minutes until everything is heated through.
  • Carefully spoon the teriyaki chicken mixture into each bell pepper, packing it down gently to fill them generously.
  • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
  • Remove the foil and bake for an additional 10 minutes to allow the tops to get slightly crispy.
  • Once done, remove from the oven and let cool for a couple of minutes. Garnish with sliced green onions and sesame seeds before serving.

Notes

Serve the stuffed peppers on a colorful platter, drizzling a little extra teriyaki sauce on top for added flavor and visual appeal.
Keyword chicken, healthy, stuffed peppers, teriyaki