Teriyaki Chicken Stuffed Peppers Recipe

If you’re looking for a meal that’s both vibrantly colorful and positively bursting with flavor, this Teriyaki Chicken Stuffed Peppers recipe will quickly win you over. Sweet pineapple, savory chicken, fluffy rice, and gooey cheese come together in tender roasted bell peppers, all united by the irresistible tang of teriyaki sauce. Whether you’re making dinner for the family or prepping easy lunches for the week, Teriyaki Chicken Stuffed Peppers make a deeply satisfying, feel-good meal that everyone will be excited to dig into.

Ingredients You’ll Need

The best part about this recipe is how the simple ingredients work together to create magic. Every component adds something essential—sweetness, crunch, or a bubbling cheesy topping—making each bite of Teriyaki Chicken Stuffed Peppers a memorable moment.

• Bell peppers: These act as perfect edible bowls, lending a sweet, subtle crunch and a pop of color to the dish.
• Olive oil: Just a drizzle helps roast the peppers, keeping them moist and developing irresistible flavor around the edges.
• Cooked chicken breast: Shredded or diced chicken soaks up the teriyaki and provides lean, satisfying protein.
• Cooked rice: Fluffy rice fills out the stuffing, making this meal hearty and comforting.
• Pineapple tidbits: For pops of juicy sweetness that perfectly complement the savory teriyaki sauce.
• Teriyaki sauce: This savory-sweet sauce ties everything together, infusing the filling with classic Asian-inspired flavor.
• Garlic powder: Adds depth and warmth to the chicken-rice mixture with no need for fresh chopping.
• Onion powder: A quick flavor boost to bring extra savory notes to every bite.
• Black pepper: Balances the sweet elements with a touch of gentle heat.
• Shredded mozzarella cheese (or a blend): Melts into bubbly, golden bliss over the top for creamy richness in every forkful.
• Green onions (optional): A sprinkle for brightness and fresh, mild bite before serving.
• Sesame seeds (optional): For nutty crunch and a lovely finishing touch.

How to Make Teriyaki Chicken Stuffed Peppers

Step 1: Prepare and Roast the Peppers

Start by preheating your oven to 375°F (190°C). Slice your bell peppers in half and remove the seeds, then lay them out in a baking dish. Give them a little drizzle of olive oil, making sure each gets lightly coated, then pop them into the oven for a quick 10-minute roast. This softens the peppers to create the perfect base for your stuffing and helps concentrate their natural sweetness.

Step 2: Mix Up the Filling

Grab a large bowl and toss in your shredded (or diced) chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Stir everything together until it’s evenly combined and the teriyaki sauce is clinging to every bite. This filling is packed with flavor, thanks to the balance of sweet pineapple and savory chicken, all soaked in that unmistakable teriyaki glaze.

Step 3: Stuff the Peppers

Take the roasted pepper halves out of the oven and let them cool slightly if needed. Then, generously spoon your chicken and rice filling into each one—don’t be shy here, you want every pepper loaded up to the brim. This is where Teriyaki Chicken Stuffed Peppers start to look truly irresistible!

Step 4: Add Cheese and Bake

Layer shredded mozzarella (or your favorite cheese blend) over each stuffed pepper. Cheese not only brings gooey texture and unbeatable taste but also helps hold the filling together. Return the pan to the oven and bake for 15 to 20 minutes. You’re looking for bubbly, melted cheese and peppers that are tender but still holding their shape.

Step 5: Garnish and Serve

Once the cheese is golden and perfect, take the peppers out and let them sit briefly. Finish your Teriyaki Chicken Stuffed Peppers with a sprinkle of sliced green onions and sesame seeds if you like. These bright and nutty toppings really make the dish pop—now you’re ready to serve and enjoy!

How to Serve Teriyaki Chicken Stuffed Peppers

Garnishes

A handful of sliced green onions brings fresh crunch and gentle onion flavor that brightens the entire dish. A scatter of sesame seeds adds a nutty aroma and visual flair that will make your Teriyaki Chicken Stuffed Peppers look like they just came from a restaurant. If you want even more color, a little extra pineapple or a drizzle of extra teriyaki sauce on top is always welcome.

Side Dishes

These peppers are a complete meal, but if you’re serving a crowd or want to round out dinner, pair them with a fresh Asian-inspired slaw, steamed broccoli, or even a crisp cucumber salad. The sweet and savory notes of Teriyaki Chicken Stuffed Peppers play beautifully with simple veggie sides, and a bowl of miso soup on the side never hurts!

Creative Ways to Present

Bring some fun to the table by mixing up your pepper colors for a truly vibrant platter. Or, serve each stuffed pepper half on a bed of baby greens with more pineapple tidbits on the side. If you’re packing these for lunch, slice each half into thick strips and tuck them into a bento box with a little cup of dipping sauce—it’s a total lunch upgrade!

Make Ahead and Storage

Storing Leftovers

Teriyaki Chicken Stuffed Peppers are the superhero of meal prep. Once cooled, pack any leftovers into airtight containers and refrigerate for up to four days. The flavors only get better as the teriyaki seeps into the rice and chicken, so don’t be afraid to make extra!

Freezing

If you want to freeze a batch, get your peppers fully cooked and cooled, then wrap each pepper half individually in foil or plastic wrap and pop them into a freezer bag. They’ll keep for up to three months, making future dinners a breeze (just don’t forget to label with the date!).

Reheating

To reheat, thaw overnight in the fridge if frozen. Then, warm up the Teriyaki Chicken Stuffed Peppers in a 350°F oven for about 15 minutes or until they’re heated through. For a quick fix, microwave them in 30-second bursts, but cover them with a damp paper towel to keep everything moist and melty.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Try leftover turkey, ground beef, or even tofu for a vegetarian twist. The teriyaki sauce adds tons of flavor to whatever protein you choose, so feel free to get creative based on what you have on hand.

What if I want to make these Teriyaki Chicken Stuffed Peppers low-carb?

No problem—simply swap out the rice for cauliflower rice. You’ll get all the same flavors and a veggie boost, with fewer carbs but still plenty of satisfaction.

Can I make these ahead for meal prep?

Yes! You can prepare the filling and stuff the peppers up to a day ahead. Store them covered in the fridge, and bake right before serving for the freshest flavor (or bake them in advance and reheat as needed—they’re very forgiving).

What kind of cheese works best?

Mozzarella melts beautifully and has a mild flavor that lets the teriyaki shine, but you can use a cheese blend, monterey jack, or even cheddar for a slightly different vibe. Cheese lovers, feel free to pile it on!

How do I keep the peppers from getting soggy?

Roasting the peppers briefly before stuffing is key—it draws out some moisture and keeps the peppers sturdy enough to hold the filling. Also, make sure your pineapple is well-drained to avoid excess liquid in the mixture.

Final Thoughts

If you’ve been searching for a new family favorite or just want something fun and satisfying for dinner, give these Teriyaki Chicken Stuffed Peppers a go. You’ll love the combination of sweet, savory, and cheesy goodness—all tucked into a tender, colorful bell pepper. Don’t be surprised if these make a regular appearance on your table!

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