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! Forget your weeknight dinner doldrums, because this recipe is about to become your new go-to for a quick, healthy, and utterly delicious meal.

Stuffed peppers, in their various forms, have graced tables across cultures for centuries. From the dolmas of the Mediterranean to the chili-laden versions of the American Southwest, the concept of filling a pepper with flavorful ingredients is a testament to resourceful cooking and a love for bold flavors. Our Teriyaki Chicken Stuffed Peppers take inspiration from these global traditions, infusing them with the unmistakable taste of Japan.

What makes this dish so irresistible? It’s the perfect harmony of textures and tastes. The slight sweetness and satisfying crunch of the bell pepper beautifully complements the tender, umami-rich teriyaki chicken. The glaze caramelizes slightly in the oven, creating a delectable sticky coating that will have you licking your fingers. Plus, it’s incredibly convenient! You can prep the filling ahead of time, making it a breeze to assemble and bake on even the busiest evenings. Get ready to experience a flavor explosion that’s both comforting and exciting – these Teriyaki Chicken Stuffed Peppers are guaranteed to be a crowd-pleaser!

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 teaspoon 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 (optional)
• Chopped green onions, for garnish (optional)
• 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 frozen peas, thawed
• 1/4 cup chopped water chestnuts (optional, for crunch)
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese (or any cheese you prefer)

Preparing the Teriyaki Chicken:

1. First, we’re going to get that delicious teriyaki sauce going! 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 where all the flavor magic happens!
2. Now, in a separate small bowl, whisk together the cornstarch and water until smooth. This cornstarch slurry will help thicken our teriyaki sauce to that perfect, glossy consistency.
3. Add the chicken pieces to the teriyaki sauce mixture. Make sure each piece is nicely coated. This is important for maximum flavor absorption! Cover the bowl 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.
4. When you’re ready to cook the chicken, 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. Once the chicken is cooked, pour the remaining marinade into the skillet. Bring it to a simmer and then slowly drizzle in the cornstarch slurry while stirring constantly. This will thicken the sauce beautifully.
8. Continue to cook, stirring constantly, until the sauce has thickened to your desired consistency, about 1-2 minutes. Be careful not to overcook it, or the sauce might become too thick.
9. Remove the skillet from the heat and set the teriyaki chicken aside. We’ll need it later for stuffing those peppers!

Preparing the Bell Peppers:

1. Preheat your oven to 375°F (190°C). This will ensure the peppers cook evenly and become nice and tender.
2. While the oven is preheating, prepare the bell peppers. Wash them thoroughly under cold water.
3. Cut each bell pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from inside the peppers. You want to create a nice, clean cavity for the filling.
4. Lightly brush the inside of each bell pepper half with olive oil. This will help them soften up in the oven and prevent them from drying out.
5. Place the bell pepper halves, cut-side up, in a baking dish. You might need to use two baking dishes depending on the size of your peppers.

Making the Rice Filling:

1. In a large bowl, combine the cooked rice, shredded carrots, thawed peas, chopped water chestnuts (if using), chopped cilantro, and lime juice.
2. Season the rice mixture with salt and pepper to taste. Don’t be shy with the seasoning! It’s important to make sure the filling is flavorful.
3. Mix all the ingredients together until they are well combined.

Stuffing and Baking the Peppers:

1. Now comes the fun part – stuffing the peppers! Spoon the rice mixture into each bell pepper half, filling them generously.
2. Next, top each pepper with the prepared teriyaki chicken. Make sure to distribute the chicken evenly among the peppers.
3. Finally, sprinkle the shredded mozzarella cheese (or your cheese of choice) over the top of each pepper. The cheese will melt and create a delicious, gooey topping.
4. Cover the baking dish with aluminum foil. This will help the peppers steam and cook evenly.
5. Bake in the preheated oven for 30 minutes.
6. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly. Keep an eye on them to prevent the cheese from burning.
7. Remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving. This will prevent you from burning your mouth!

Serving and Garnishing:

1. Carefully transfer the teriyaki chicken stuffed peppers to serving plates.
2. Garnish with sesame seeds and chopped green onions, if desired. These add a nice visual appeal and a little extra flavor.
3. Serve immediately and enjoy! These stuffed peppers are delicious on their own, or you can serve them with a side salad or some steamed vegetables.

Conclusion:

And there you have it! These Teriyaki Chicken Stuffed Peppers are so much more than just a meal; they’re a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone looking for a healthy, delicious, and surprisingly easy weeknight dinner. The combination of sweet and savory teriyaki chicken nestled inside tender, vibrant bell peppers is simply irresistible.

But why is this recipe so special? It’s the perfect balance of textures and tastes. The slight char on the peppers, the juicy chicken filling, and the optional sprinkle of sesame seeds create a symphony in your mouth. Plus, it’s packed with protein and veggies, making it a guilt-free indulgence. It’s also incredibly versatile!

Think of these stuffed peppers as a blank canvas for your culinary creativity. Feeling adventurous? Try adding some diced pineapple or mango to the chicken mixture for an extra burst of tropical sweetness. A little bit of finely chopped ginger or a dash of red pepper flakes can also kick up the heat. For a vegetarian option, substitute the chicken with crumbled tofu or quinoa and add some extra vegetables like mushrooms, zucchini, or corn. You could even experiment with different types of rice, like brown rice or wild rice, for a nuttier flavor.

Serving suggestions? These Teriyaki Chicken Stuffed Peppers are fantastic on their own, but they also pair beautifully with a simple side salad or some steamed rice. A dollop of plain Greek yogurt or a drizzle of sriracha mayo can add a creamy and spicy element. If you’re serving a crowd, consider making a batch of smaller bell peppers as appetizers. They’re always a hit!

I’ve made these peppers countless times, and they’re always a crowd-pleaser. My family loves them, and I’m confident yours will too. The best part is that they’re relatively quick to prepare, making them perfect for busy weeknights. You can even prep the chicken filling ahead of time to save even more time.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Don’t be afraid to experiment with different variations and make it your own. Cooking should be fun, so relax, get creative, and enjoy the process!

Now, it’s your turn! I encourage you to head to your kitchen, gather your ingredients, and give these Teriyaki Chicken Stuffed Peppers a try. I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you make any modifications? What did your family think? What did you serve them with?

Please, share your photos, comments, and feedback in the comments section below. I love seeing your creations and hearing about your culinary adventures. Let’s build a community of food lovers who appreciate delicious, healthy, and easy-to-make meals. Happy cooking! I can’t wait to see what you create! Remember to tag me in your social media posts so I can admire your creations!