Looking for a delicious and easy recipe that’s perfect for any occasion? Try these Teriyaki Chicken Stuffed Peppers! Packed with flavor and simple to make, these stuffed peppers will surely become a family favorite.
Why You’ll Love This Recipe?
- Great flavors: The teriyaki chicken filling is savory, sweet, and packed with umami goodness.
- Quick prep time: With simple ingredients and easy steps, this recipe comes together in no time.
- Perfect for meal prep: These stuffed peppers make a great make-ahead meal for busy weeknights.
Ingredient Notes:
- Chicken thighs: Adds a juicy and flavorful protein to the dish. You can use chicken breast as a substitute.
- Soy sauce: Provides the salty umami flavor in the teriyaki sauce.
- Mirin: Adds a touch of sweetness to the sauce. You can use a combination of rice vinegar and sugar as a substitute.
- Bell peppers: Choose a variety of colors for a visually appealing presentation. You can also use poblano peppers for a spicier version.
- Mozzarella cheese: Melts beautifully and adds a creamy texture. Feel free to use your favorite cheese for a different flavor profile.
Step-by-Step Instructions:
- In a bowl, combine soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to make the teriyaki sauce.
- Marinate the chicken in the teriyaki sauce for at least 30 minutes.
- Cook the chicken in a skillet until browned and cooked through.
- In a separate bowl, mix cornstarch and water to thicken the sauce, then pour it over the chicken.
- Stir in cooked rice, shredded carrots, peas, water chestnuts, cilantro, lime juice, salt, and black pepper.
- Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the chicken and rice mixture.
- Top with mozzarella cheese and bake until the peppers are tender and the cheese is melted.
- Garnish with sesame seeds and chopped green onions before serving.
Helpful Tips:
- For a vegetarian version, substitute tofu for the chicken.
- To save time, use store-bought teriyaki sauce instead of making it from scratch.
- Make extra stuffed peppers and freeze them for a quick meal later on.
- Experiment with different fillings like quinoa, beans, or mushrooms.
Expert Tips for the Best Results:
- For a crispier pepper, pre-bake them for 10 minutes before stuffing.
- Use a mix of red, yellow, orange, and green peppers for a colorful presentation.
- For a gluten-free option, use tamari instead of soy sauce.
Serving Suggestions:
These Teriyaki Chicken Stuffed Peppers pair well with a side of steamed rice, a refreshing cucumber salad, and a glass of chilled white wine.
Storage and Reheating Tips:
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.
Frequently Asked Questions:
- Can I use ground chicken instead of chicken thighs? Yes, ground chicken works well in this recipe.
- How spicy is this dish with the red pepper flakes? The red pepper flakes add a mild heat, but you can adjust the amount to suit your taste.
- Can I freeze these stuffed peppers? Yes, these stuffed peppers freeze well. Thaw in the refrigerator before reheating.
Conclusion:
With its delicious flavors and easy preparation, these Teriyaki Chicken Stuffed Peppers are sure to become a staple in your recipe rotation. Give them a try and let us know how they turn out! Enjoy!
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Teriyaki Chicken Stuffed Peppers: A Delicious & Easy Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Description
These flavorful Teriyaki Chicken Stuffed Peppers are a perfect combination of tender chicken, rice, and vegetables, all packed into colorful bell peppers and topped with melted cheese.
Ingredients
Units
Scale
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
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)
Instructions
- Prepare the Teriyaki Chicken: In a bowl, mix soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Marinate chicken in this mixture for 30 minutes.
- Cook the Chicken: Heat vegetable oil in a skillet, add marinated chicken, and cook until done. In a small bowl, mix cornstarch and water, then add to the chicken to thicken the sauce.
- Prepare the Stuffed Peppers: Cut the tops off the bell peppers and remove seeds. In a bowl, mix cooked rice, carrots, peas, water chestnuts, cilantro, lime juice, salt, and black pepper.
- Stuff the Peppers: Fill each bell pepper with the rice mixture, top with teriyaki chicken, and sprinkle with cheese.
- Bake: Place stuffed peppers in a baking dish, cover with foil, and bake at 375°F for about 25-30 minutes until peppers are tender and cheese is melted.
- Serve: Garnish with sesame seeds and green onions before serving.
Notes
- You can customize the stuffing by adding your favorite vegetables or using different types of cheese.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add hot sauce to the teriyaki sauce.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: Approximately 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg