Teriyaki Chicken Stuffed Peppers: Prepare to embark on a culinary adventure that marries the vibrant flavors of the East with the comforting familiarity of a classic stuffed pepper! Have you ever craved a dish that’s both exciting and wholesome, bursting with savory goodness in every bite? Well, 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 are debated, the concept of filling a hollowed-out vegetable with delicious ingredients is a testament to human ingenuity and resourcefulness. Our version takes inspiration from the beloved Japanese teriyaki sauce, a sweet and savory glaze that has captivated taste buds globally. Teriyaki, meaning “luster-broiled,” traditionally involves soy sauce, mirin, and sugar, creating a beautiful sheen and irresistible flavor.
People adore this dish for its harmonious blend of textures and tastes. The slight sweetness of the bell pepper complements the umami-rich teriyaki chicken filling perfectly. The tender chicken, infused with the tangy-sweet teriyaki sauce, creates a symphony of flavors that dance on your palate. Plus, these Teriyaki Chicken Stuffed Peppers are incredibly convenient to prepare, making them ideal for a weeknight dinner or a make-ahead meal. They are also a fantastic way to sneak in extra vegetables, making them a winner for both kids and adults alike. Get ready to experience a delightful fusion that will leave you craving more!
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 frozen peas, thawed
- 1/4 cup chopped water chestnuts
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (or your favorite cheese)
Preparing the Teriyaki Chicken:
- Marinate the Chicken: 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). Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more flavorful the chicken will be!
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the teriyaki sauce.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Add the chicken to the hot skillet in a single layer (you may need to do this in batches to avoid overcrowding). Cook the chicken for about 5-7 minutes, or until browned on all sides and cooked through.
- Make the Teriyaki Sauce: Pour the reserved marinade into the skillet with the chicken. Bring the mixture to a simmer. Then, slowly pour in the cornstarch slurry, stirring constantly. Continue to cook, stirring frequently, until the sauce has thickened to your desired consistency, about 1-2 minutes.
- Finish the Chicken: Remove the skillet from the heat. Garnish the teriyaki chicken with sesame seeds and chopped green onions. Set aside while you prepare the peppers.
Preparing the Stuffed Peppers:
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from the inside of the peppers.
- Blanch the Peppers (Optional): For slightly softer peppers, you can blanch them before stuffing. Bring a large pot of water to a boil. Add the pepper halves and cook for 3-5 minutes. Remove the peppers from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking process. Drain the peppers well. This step is optional, but it helps to soften the peppers and makes them easier to eat.
- Prepare the Rice Mixture: In a large bowl, combine the cooked rice, shredded carrots, thawed peas, chopped water chestnuts, chopped cilantro, lime juice, salt, and pepper. Mix well to combine all the ingredients.
- Stuff the Peppers: Fill each pepper half with the rice mixture, packing it in firmly. Top each pepper with a generous amount of the prepared teriyaki chicken.
- Add Cheese: Sprinkle the shredded mozzarella cheese (or your cheese of choice) evenly over the top of the stuffed peppers.
Baking the Stuffed Peppers:
- Bake the Peppers: Arrange the stuffed peppers in a baking dish. Add about 1/2 cup of water to the bottom of the baking dish to help create steam and prevent the peppers from drying out.
- Baking Time: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Rest and Serve: Remove the baking dish from the oven and let the stuffed peppers rest for a few minutes before serving. This allows the cheese to set slightly and prevents burning your mouth.
- Garnish and Serve: Garnish the baked teriyaki chicken stuffed peppers with additional chopped green onions and sesame seeds, if desired. Serve immediately and enjoy! These are great on their own or with a side salad.
Tips and Variations:
- Spice it up: If you like a little more heat, add a pinch of cayenne pepper to the rice mixture or increase the amount of red pepper flakes in the teriyaki marinade.
- Vegetarian Option: For a vegetarian version, substitute the chicken with tofu or tempeh. Press the tofu to remove excess water, then cut it into cubes and marinate it in the teriyaki sauce.
- Add More Vegetables: Feel free to add other vegetables to the rice mixture, such as diced bell peppers, corn, or black beans.
- Cheese Variations: Experiment with different types of cheese, such as cheddar, Monterey Jack, or provolone.
- Make 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.
- Leftovers: Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave.
- Rice Choice: While white or brown rice are common choices, quinoa or even cauliflower rice can be used for a lower-carb option.
- Pepper Prep: For a slightly sweeter flavor, you can roast the pepper halves before stuffing them. Roast them cut-side up at 400°F (200°C) for about 15-20 minutes, or until slightly softened.
- Sauce Consistency: If the teriyaki sauce becomes too thick, add a tablespoon or two of water to thin it out. If it’s too thin, continue cooking it for a few more minutes until it reaches your desired consistency.
Enjoy your delicious and healthy Teriyaki Chicken Stuffed Peppers!
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 a tender, slightly sweet bell pepper is simply irresistible. It’s a dish that satisfies your cravings without any of the guilt.
But why is this recipe a must-try, you ask? Well, beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your dietary needs and preferences. Looking for a low-carb option? Simply swap out the rice for cauliflower rice or quinoa. Want to add a little extra heat? A pinch of red pepper flakes to the chicken mixture will do the trick. Vegetarian? Tofu or tempeh work beautifully as a chicken substitute, soaking up all that delicious teriyaki sauce.
Speaking of serving suggestions, the possibilities are endless! I love serving these stuffed peppers with a simple side salad dressed with a light vinaigrette. It adds a refreshing contrast to the richness of the peppers. You could also pair them with some steamed broccoli or green beans for an extra dose of veggies. For a more substantial meal, consider adding a side of brown rice or couscous.
And don’t forget the toppings! A sprinkle of sesame seeds adds a nutty crunch, while some chopped green onions provide a fresh, vibrant flavor. A drizzle of sriracha mayo is the perfect finishing touch for those who like a little kick. Feel free to get creative and experiment with your favorite toppings.
But the best part about these Teriyaki Chicken Stuffed Peppers is how easy they are to make. Seriously, even if you’re a beginner cook, you can totally nail this recipe. The steps are straightforward, and the ingredients are readily available. Plus, you can prep the chicken mixture ahead of time, making it even easier to throw together on a busy weeknight.
I’ve made these stuffed peppers countless times, and they’re always a hit with my family and friends. They’re perfect for a casual weeknight dinner, a potluck gathering, or even a fancy dinner party. They’re guaranteed to impress!
Now, it’s your turn! I wholeheartedly encourage you to try this recipe and experience the magic of Teriyaki Chicken Stuffed Peppers for yourself. I’m confident that you’ll love them as much as I do. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how you made the recipe your own.
You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from my readers and see their culinary creations. So go ahead, give this recipe a try, and let’s spread the love for these amazing stuffed peppers! Happy cooking! I can’t wait to hear all about your Teriyaki Chicken Stuffed Pepper adventures!
Teriyaki Chicken Stuffed Peppers: A Delicious & Easy Recipe
Savory bell peppers filled with rice, teriyaki chicken, and melted cheese. A satisfying and flavorful meal!
Ingredients
- 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
- 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
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (or your favorite cheese)
Instructions
- 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). Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more flavorful the chicken will be!
- In a small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the teriyaki sauce.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Add the chicken to the hot skillet in a single layer (you may need to do this in batches to avoid overcrowding). Cook the chicken for about 5-7 minutes, or until browned on all sides and cooked through.
- Pour the reserved marinade into the skillet with the chicken. Bring the mixture to a simmer. Then, slowly pour in the cornstarch slurry, stirring constantly. Continue to cook, stirring frequently, until the sauce has thickened to your desired consistency, about 1-2 minutes.
- Remove the skillet from the heat. Garnish the teriyaki chicken with sesame seeds and chopped green onions. Set aside while you prepare the peppers.
- Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from the inside of the peppers.
- Bring a large pot of water to a boil. Add the pepper halves and cook for 3-5 minutes. Remove the peppers from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking process. Drain the peppers well. This step is optional, but it helps to soften the peppers and makes them easier to eat.
- In a large bowl, combine the cooked rice, shredded carrots, thawed peas, chopped water chestnuts, chopped cilantro, lime juice, salt, and pepper. Mix well to combine all the ingredients.
- Fill each pepper half with the rice mixture, packing it in firmly. Top each pepper with a generous amount of the prepared teriyaki chicken.
- Sprinkle the shredded mozzarella cheese (or your cheese of choice) evenly over the top of the stuffed peppers.
- Arrange the stuffed peppers in a baking dish. Add about 1/2 cup of water to the bottom of the baking dish to help create steam and prevent the peppers from drying out.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Remove the baking dish from the oven and let the stuffed peppers rest for a few minutes before serving. This allows the cheese to set slightly and prevents burning your mouth.
- Garnish the baked teriyaki chicken stuffed peppers with additional chopped green onions and sesame seeds, if desired. Serve immediately and enjoy! These are great on their own or with a side salad.
Notes
- Spice it up: If you like a little more heat, add a pinch of cayenne pepper to the rice mixture or increase the amount of red pepper flakes in the teriyaki marinade.
- Vegetarian Option: For a vegetarian version, substitute the chicken with tofu or tempeh. Press the tofu to remove excess water, then cut it into cubes and marinate it in the teriyaki sauce.
- Add More Vegetables: Feel free to add other vegetables to the rice mixture, such as diced bell peppers, corn, or black beans.
- Cheese Variations: Experiment with different types of cheese, such as cheddar, Monterey Jack, or provolone.
- Make 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.
- Leftovers: Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave.
- Rice Choice: While white or brown rice are common choices, quinoa or even cauliflower rice can be used for a lower-carb option.
- Pepper Prep: For a slightly sweeter flavor, you can roast the pepper halves before stuffing them. Roast them cut-side up at 400°F (200°C) for about 15-20 minutes, or until slightly softened.
- Sauce Consistency: If the teriyaki sauce becomes too thick, add a tablespoon or two of water to thin it out. If it’s too thin, continue cooking it for a few more minutes until it reaches your desired consistency.
