Teriyaki Chicken Stuffed Peppers

Teriyaki chicken stuffed peppers transformed my weeknight dinner game when I discovered this perfect balance of sweet, savory flavors packed into vibrant bell pepper cups. After years of making the same rotation of chicken dinners, I needed something that would excite my family—just like my High Protein Banana Pancakes did for breakfast.

Last Tuesday, I was staring at a pile of colorful bell peppers and leftover rice, wondering how to create something special. That’s when inspiration struck – why not combine the irresistible flavors of teriyaki chicken with the comfort of stuffed peppers? The result was pure magic: tender chicken glazed in homemade teriyaki sauce, nestled in perfectly cooked peppers with fluffy rice and melted cheese. My teenagers actually asked for seconds, which rarely happens with anything containing vegetables. Let’s get cooking!

Why You’ll Love This Teriyaki Chicken Stuffed Peppers Recipe

I’ve served these stuffed peppers to countless dinner guests, and they always become the star of the meal. The homemade teriyaki sauce creates deeper, more complex flavors than any bottled version, while the chicken thighs stay incredibly tender and juicy throughout cooking. These peppers are perfect for meal prep since you can assemble them ahead of time and simply bake when ready to eat. The combination of textures is absolutely perfect—like the contrast between crisp and creamy in my Blueberry Cheesecake Cottage Cheese Ice Cream – the slight crunch of bell peppers contrasts beautifully with the tender rice mixture and melted cheese on top. My family loves how each colorful pepper creates its own individual serving, making dinner feel special and restaurant-worthy without the complicated preparation.

Storage & Serving Tips

Store leftover teriyaki chicken stuffed peppers in the refrigerator for up to three days in an airtight container, and they reheat beautifully in the oven or microwave. Pro tip: I recommend adding a tablespoon of water to the container when reheating to prevent the peppers from drying out. For best results, assemble these stuffed peppers in the morning and refrigerate until dinner time – the flavors meld together perfectly during the day. These peppers pair wonderfully with a simple Asian cucumber salad or steamed broccoli for a complete meal. I usually make extra teriyaki sauce to drizzle over the finished peppers, adding extra flavor and visual appeal that makes this dish truly shine.

Conclusion

Teriyaki Chicken Stuffed Peppers

Savory bell peppers filled with rice, teriyaki chicken, and melted cheese for a satisfying weeknight dinner

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Prep Time 45 minutes mins

Cook Time 35 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian Fusion

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
• 0.5 cup low sodium soy sauce
• 0.25 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 fresh ginger grated
• 0.5 teaspoon red pepper flakes optional, for heat
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil for cooking
• 4 large bell peppers various colors
• 1 cup cooked rice white or brown
• 0.5 cup shredded carrots
• 0.5 cup frozen peas thawed
• 0.25 cup chopped water chestnuts
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup shredded mozzarella cheese

Equipment

• Large skillet or wok
• Baking dish
• Medium and small bowls
• Large pot for blanching (optional)

Method

 

1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Add chicken pieces to marinade, ensuring well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
2. In a small bowl, whisk together cornstarch and water until smooth to create a slurry for thickening the teriyaki sauce.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, reserving the marinade. Add chicken to hot skillet in single layer and cook for 5-7 minutes until browned on all sides and cooked through.
4. Pour reserved marinade into skillet with chicken. Bring to a simmer, then slowly pour in cornstarch slurry, stirring constantly. Cook, stirring frequently, until sauce thickens to desired consistency, about 1-2 minutes. Remove from heat and set aside.
5. Preheat oven to 375°F (190°C). Wash bell peppers thoroughly. Cut each pepper in half lengthwise from stem to bottom. Remove seeds and membranes from inside peppers.
6. Optional: Bring large pot of water to boil. Add pepper halves and cook 3-5 minutes. Remove and immediately plunge into ice water to stop cooking. Drain well (this step softens peppers).
7. In a large bowl, combine cooked rice, shredded carrots, thawed peas, chopped water chestnuts, chopped cilantro, lime juice, salt, and pepper. Mix well.
8. Fill each pepper half with rice mixture, packing firmly. Top each pepper with generous amount of prepared teriyaki chicken.
9. Sprinkle shredded mozzarella cheese evenly over top of stuffed peppers.
10. Arrange stuffed peppers in baking dish. Add about 1/2 cup water to bottom of dish to create steam and prevent drying.
11. Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake additional 5-10 minutes until cheese is melted and bubbly and peppers are tender.
12. Let stuffed peppers rest for a few minutes before serving. Garnish with additional green onions and sesame seeds if desired.

Notes

Marinate chicken for at least 30 minutes for best flavor. Use low sodium soy sauce to control sodium levels. Blanching peppers is optional but makes them easier to eat. Add water to baking dish to prevent peppers from drying out. Store leftovers for up to 3 days in refrigerator.