Teriyaki Chicken Stuffed Peppers

$To make Teriyaki Chicken Stuffed Peppers, you need a few key ingredients: - 4 large bell peppers (any color) - 1 lb ground chicken - 1/4 cup teriyaki sauce - 1/4 cup cooked jasmine rice - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup broccoli florets, finely chopped - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1/2 cup shredded mozzarella cheese (or cheese of choice) - Green onions, sliced (for garnish) - Sesame seeds (for garnish) - Salt and pepper, to taste These ingredients combine to create a flavorful dish. The bell peppers hold the filling well. The ground chicken provides protein and a mild taste. Teriyaki sauce adds sweetness and a touch of umami. You can customize your stuffed peppers with optional add-ins. Try adding: - Corn for sweetness - Carrots for crunch - Spinach for extra nutrients - Quinoa instead of jasmine rice for a protein boost If you want to swap the protein, ground turkey or tofu works great too. These substitutions help you make the dish your own. Using fresh ingredients makes a big difference. Fresh bell peppers taste crisp and bright. Fresh garlic and ginger add a punch of flavor. Fresh broccoli provides crunch and color. Whenever possible, use fresh produce for the best taste. It also makes your meal healthier. Fresh ingredients can elevate your cooking, making each bite more enjoyable. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). While it warms up, cut the tops off the bell peppers. Remove the seeds and membranes inside. This will help the peppers cook evenly. Place the peppers upright in a baking dish. This keeps the filling from spilling out. In a large skillet, heat one tablespoon of sesame oil over medium heat. Add the finely chopped onion and cook until it turns soft, about 3-4 minutes. Next, add minced garlic and grated ginger. Cook these for one minute until you smell that lovely aroma. Now, stir in one pound of ground chicken. Season with salt and pepper. Cook until it turns brown and is fully cooked, which should take around 6-8 minutes. Once done, mix in the cooked jasmine rice, chopped broccoli, and 1/4 cup of teriyaki sauce. Stir everything well and heat for 2-3 minutes. Take the skillet off the heat and mix in half of the shredded mozzarella cheese. It should melt nicely. Now, carefully stuff each bell pepper with this tasty chicken mixture. Press down gently to pack it in well. Top each stuffed pepper with the rest of the cheese. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be melted and bubbly. Once cooked, take them out of the oven. Let them cool a bit, then garnish with sliced green onions and a sprinkle of sesame seeds before serving. Enjoy your flavorful meal! To cook ground chicken well, use medium heat. This helps the chicken brown nicely. Stir often to break up any clumps. Cook it until it turns from pink to white. This takes about 6 to 8 minutes. Season with salt and pepper as it cooks. This step adds depth to your dish. Add fresh herbs like cilantro or basil for extra taste. You can also mix in soy sauce or chili paste. These ingredients boost umami and spice. Try using different teriyaki sauces too. Some are sweeter, while others are more savory. Taste as you go and adjust to your liking. When stuffing the peppers, pack the filling tightly. This keeps the stuffing from falling out. Use a spoon to push the mixture down. Make sure to leave some space at the top. This allows the cheese to melt without spilling over. You can also top the peppers with extra cheese for a crispier bite. Pro Tips Choose Colorful Peppers: Using an assortment of colored bell peppers not only adds visual appeal but also provides a variety of nutrients. Don’t Overcook the Chicken: Make sure to cook the ground chicken just until it’s fully cooked through to keep it juicy and tender. Experiment with Fillings: Feel free to customize the stuffing by adding other vegetables or proteins like shrimp or tofu for a different flavor. Let Them Rest: Allow the stuffed peppers to cool slightly before serving; this helps the flavors meld and makes them easier to handle. {{image_2}} You can easily make a vegetarian version of teriyaki chicken stuffed peppers. Use cooked quinoa or lentils instead of chicken. Add diced carrots and mushrooms for a hearty mix. Use soy sauce, teriyaki sauce, or a homemade sauce for flavor. For a vegan twist, skip the cheese or use a plant-based cheese. These options keep the dish tasty and filling. If you want to switch up the protein, try ground turkey or beef. Both work well with teriyaki sauce. You can also use tofu or tempeh for a plant-based choice. Just be sure to adjust the cooking time. The key is to cook until the protein is fully done. This keeps your meal safe and delicious. Feel free to play with flavors. Add some crushed red pepper for heat. You can mix in pineapple chunks for sweetness. Fresh herbs like cilantro or basil can brighten up the dish. Experiment with different sauces too! Use a spicy sauce or even a sweet chili sauce. These changes can make each meal unique and fun. To store your leftover teriyaki chicken stuffed peppers, let them cool down first. Place them in an airtight container. You can keep them in the fridge for up to 3 days. Make sure to seal the container well to prevent any odors from mixing. When you are ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes until warmed through. You can also reheat them in a microwave for 2-3 minutes, but the oven keeps the peppers crisp. If you want to freeze your stuffed peppers, wrap each one in plastic wrap. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you are ready to eat, thaw them in the fridge overnight. Then, follow the reheating instructions above. Yes, you can use different types of peppers. Bell peppers are great, but you can try poblano or jalapeño. Each pepper adds a unique flavor. If you like spice, use jalapeños. For a milder taste, go with yellow or orange bell peppers. Just make sure they are firm and fresh. You can serve Teriyaki Chicken Stuffed Peppers with many sides. Steamed rice pairs well. You can also add a fresh salad for crunch. If you want some heat, try a spicy sauce on the side. For a complete meal, serve with grilled vegetables or stir-fried greens. Stuffed peppers last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and prevents any odors from other foods. If you want to keep them longer, consider freezing. Just remember to thaw before reheating. Teriyaki chicken stuffed peppers are a fun and tasty meal. We explored key ingredients, prepping steps, and cooking methods. Fresh ingredients make a big difference in taste. You can customize flavors and add your favorites. Store leftovers properly and enjoy them later. Remember, cooking is about creativity. Try different veggies or proteins to suit your tastes. Make this dish your own and enjoy every bite!$

Delicious bell peppers stuffed with a savory teriyaki chicken mixture, perfect for a hearty meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers (any color)
1 lb ground chicken
0.25 cup teriyaki sauce
0.25 cup cooked jasmine rice
1 small onion, finely chopped
2 cloves garlic, minced
1 cup broccoli florets, finely chopped
1 tablespoon sesame oil
1 teaspoon grated ginger
0.5 cup shredded mozzarella cheese (or cheese of choice)
to taste salt and pepper
for garnish green onions, sliced
for garnish sesame seeds

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes, setting them aside. Arrange the peppers upright in a baking dish.
In a large skillet over medium heat, add sesame oil and sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the ground chicken, season with salt and pepper, and cook until browned and fully cooked through, about 6-8 minutes.
Mix in the cooked jasmine rice, finely chopped broccoli, and teriyaki sauce. Stir until well combined and heat through, about 2-3 minutes.
Remove the skillet from the heat and mix in half of the cheese until melted and incorporated.
Carefully stuff each bell pepper with the teriyaki chicken mixture, pressing down gently to pack it in.
Top each stuffed pepper with the remaining cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Once done, remove from the oven and let cool slightly. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Notes

Feel free to customize the cheese and vegetables based on your preference.

Keyword healthy meal, stuffed peppers, teriyaki chicken