Teriyaki Chicken Stuffed Peppers: A Delicious & Easy Recipe

Teriyaki Chicken Stuffed Peppers: Prepare to embark on a culinary adventure that marries the vibrant freshness of bell peppers with the savory-sweet allure of teriyaki chicken! Have you ever craved a dish that’s both healthy and bursting with flavor, a meal that satisfies your takeout desires without the guilt? Then look no further!

Stuffed peppers, in their various forms, have graced tables around the world for centuries, each culture adding its unique twist. While the exact origins of stuffing vegetables are debated, the concept is ancient, a testament to resourceful cooking and a love for maximizing flavor. Our version draws inspiration from the classic Japanese teriyaki sauce, a glaze that has captivated taste buds globally with its perfect balance of soy sauce, mirin, and sugar. This fusion creates a delightful East-meets-West experience.

People adore Teriyaki Chicken Stuffed Peppers for several reasons. The tender, juicy chicken, infused with the umami-rich teriyaki sauce, contrasts beautifully with the slightly crisp, sweet bell peppers. The combination is simply irresistible! Beyond the taste, this dish is incredibly versatile and convenient. It’s a complete meal in one colorful package, perfect for a weeknight dinner or an impressive dish to share with friends. Plus, it’s a fantastic way to sneak in extra vegetables, making it a winner for both kids and adults alike. So, let’s get cooking and create these delicious, satisfying Teriyaki Chicken Stuffed Peppers together!

this Recipe

Ingredients:

• For the Teriyaki Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons brown sugar, packed
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil, for cooking
• Sesame seeds, for garnish
• Chopped green onions, for garnish
• For the Stuffed Peppers:
• 4 large bell peppers (various colors, such as red, yellow, orange, and green)
• 1 cup cooked rice (white or brown)
• 1/2 cup shredded carrots
• 1/2 cup chopped water chestnuts
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Preparing the Teriyaki Chicken:

1. First, we’re going to get our chicken ready for its teriyaki bath. In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). This is going to be our delicious teriyaki marinade.
2. Now, add the chicken pieces to the bowl with the marinade. Make sure all the chicken is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or even better, for a couple of hours. The longer it marinates, the more flavorful the chicken will be! I usually aim for at least an hour.
3. While the chicken is marinating, let’s prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and water until smooth. This will help thicken the teriyaki sauce later on. Set it aside for now.
4. Once the chicken has marinated, heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is nice and hot before adding the chicken.
5. Carefully add the marinated chicken to the hot skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
6. Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
7. Now, pour the remaining marinade from the bowl into the skillet with the cooked chicken. Bring the sauce to a simmer.
8. Give the cornstarch slurry a quick whisk to make sure it’s still smooth, and then slowly pour it into the simmering sauce while stirring constantly. The sauce will thicken up quickly.
9. Continue to cook and stir the chicken in the teriyaki sauce for another 1-2 minutes, or until the sauce has thickened to your desired consistency. I like mine nice and glossy!
10. Remove the skillet from the heat and set the teriyaki chicken aside. We’ll use it later to stuff our peppers.

Preparing the Stuffed Peppers:

1. Preheat your oven to 375°F (190°C). While the oven is heating up, let’s get our peppers ready.
2. Wash the bell peppers thoroughly. Then, using a sharp knife, carefully cut off the tops of the peppers. Remove the seeds and membranes from inside the peppers. You want to create a nice, clean cavity for the filling.
3. In a large bowl, combine the cooked rice, shredded carrots, chopped water chestnuts, chopped green onions, soy sauce, sesame oil, grated ginger, and garlic powder. Season with salt and pepper to taste. Mix everything together well. This is the base of our stuffing.
4. Now, gently spoon the teriyaki chicken into the prepared bell peppers, filling them to the top. Don’t pack the filling too tightly, or the peppers might burst while baking.
5. Place the stuffed peppers in a baking dish. If you have any leftover teriyaki sauce from the skillet, you can drizzle it over the tops of the peppers for extra flavor.
6. Add about 1/2 inch of water to the bottom of the baking dish. This will help steam the peppers and keep them from drying out.
7. Cover the baking dish with aluminum foil. This will help the peppers cook evenly.
8. Bake the stuffed peppers in the preheated oven for 30-40 minutes, or until the peppers are tender but still slightly firm.
9. Remove the aluminum foil and bake for another 5-10 minutes, or until the tops of the peppers are lightly browned.
10. Carefully remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving.

Assembling and Serving:

1. Transfer the teriyaki chicken stuffed peppers to serving plates.
2. Garnish with sesame seeds and chopped green onions for a pop of color and added flavor.
3. Serve immediately and enjoy! These stuffed peppers are delicious on their own, or you can serve them with a side salad or steamed vegetables.

Tips and Variations:

• Spice it up: Add more red pepper flakes to the teriyaki marinade for a spicier kick. You can also add a dash of sriracha or chili garlic sauce to the filling.
• Add vegetables: Feel free to add other vegetables to the filling, such as chopped mushrooms, zucchini, or bell peppers.
• Use different protein: If you’re not a fan of chicken, you can substitute it with ground beef, ground turkey, or even tofu.
• Make it vegetarian: Omit the chicken altogether and use a combination of vegetables and tofu for a vegetarian version.
• Cheese it up: Sprinkle some shredded cheese, such as mozzarella or cheddar, over the tops of the peppers during the last few minutes of baking for a cheesy twist.
• Make it ahead: You can prepare the stuffed peppers ahead of time and store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time.
• Rice variations: Experiment with different types of rice, such as jasmine rice, basmati rice, or even quinoa.

Nutritional Information (approximate, per serving):

• Calories: 450-550
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 40-50g

Enjoy your homemade Teriyaki Chicken Stuffed Peppers!

Conclusion:

So there you have it! These Teriyaki Chicken Stuffed Peppers are truly a flavor explosion waiting to happen. I know, I know, there are a million recipes out there, but trust me on this one. The combination of the sweet and savory teriyaki chicken with the slightly sweet and crisp bell peppers is just divine. It’s a complete meal in itself, packed with protein, veggies, and a whole lot of deliciousness.

But what makes this recipe a must-try? It’s the perfect balance of ease and flavor. Weeknight dinners don’t have to be boring or complicated, and these stuffed peppers prove it. You can prep the chicken mixture ahead of time, making assembly a breeze when you’re ready to eat. Plus, it’s a fantastic way to sneak in some extra vegetables for picky eaters (or even for yourself!).

Beyond the basic recipe, there’s so much room for customization. Feeling cheesy? Sprinkle some shredded mozzarella or Monterey Jack on top before baking for a gooey, melty finish. Want to add a little heat? A pinch of red pepper flakes to the chicken mixture will do the trick. For a vegetarian option, you could easily substitute the chicken with crumbled tofu or tempeh, marinated in the same teriyaki sauce.

Serving suggestions? These Teriyaki Chicken Stuffed Peppers are fantastic on their own, but they also pair well with a simple side salad or some steamed rice. If you’re looking for something a little more substantial, try serving them with a side of quinoa or couscous. And don’t forget the garnishes! A sprinkle of sesame seeds and some chopped green onions add a touch of elegance and extra flavor.

Another variation I love is using different colored bell peppers. Red, yellow, and orange peppers not only add visual appeal but also have slightly different flavor profiles. Experiment and see which combination you like best! You could even use mini bell peppers for a fun and festive appetizer.

I’m confident that once you try this recipe, it will become a regular in your dinner rotation. It’s healthy, satisfying, and incredibly versatile. It’s also a great way to use up leftover cooked chicken or rice. Talk about a win-win!

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create some culinary magic. I promise you won’t be disappointed. And most importantly, have fun with it! Cooking should be enjoyable, so don’t be afraid to experiment and make this recipe your own.

I’m so excited for you to try these Teriyaki Chicken Stuffed Peppers! Once you do, please, please, please come back and let me know what you think. Share your photos, your variations, and your overall experience in the comments below. I love hearing from you and seeing your creations. Your feedback helps me improve my recipes and inspires others to try them too. Happy cooking! I can’t wait to hear all about your stuffed pepper adventures!