1. Can I make these stuffed peppers ahead of time?

Yes! You can prepare and stuff the peppers in advance. Just cover them and store in the refrigerator until you're ready to bake.

2. Can I use other types of meat?

Absolutely! Ground turkey, beef, or shredded pork can also work well in this recipe.

3. How do I know when the stuffed peppers are done?

They are ready when the cheese is melted and bubbly, and the peppers are tender.

4. Can I make this dish gluten-free?

Yes, just make sure to select gluten-free teriyaki sauce and double-check the ingredients of any additional sauces you use.

5. What should I do with leftover filling?

You can serve leftover filling over rice or salad, or even enjoy it as a standalone dish.

Teriyaki Chicken Stuffed Bell Peppers

Description

Teriyaki Chicken Stuffed Bell Peppers are a flavorful, satisfying meal that combines juicy bell peppers with a savory-sweet teriyaki chicken and rice filling. Topped with melted cheese and garnished with green onions and sesame seeds, they’re a perfect weeknight dinner packed with color, taste, and nutrition.

Ingredients

Scale

4 large bell peppers, halved and seeds removed (red, yellow, or green)
1 tablespoon olive oil
1 pound cooked chicken breast, shredded or diced
2 cups cooked rice (white, brown, or cauliflower rice)
1 cup canned pineapple tidbits, drained
1/2 cup teriyaki sauce (store-bought or homemade)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese or cheese blend
Optional Add-Ons: 2 green onions (sliced for garnish), sesame seeds (for extra crunch)

Instructions

Preheat oven to 375°F (190°C).
Place bell pepper halves on a baking dish, drizzle with olive oil, and bake for 10 minutes to slightly soften them.
While peppers are baking, in a large bowl, combine shredded chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix well.
Remove peppers from the oven and spoon the chicken mixture evenly into each half.
Top with shredded mozzarella cheese.
Return to the oven and bake for another 15–20 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Garnish with sliced green onions and sesame seeds if desired. Serve warm.

Notes

Use leftover chicken or rotisserie chicken for convenience.
For extra flavor, try adding a splash of soy sauce or sriracha to the filling.
To make it vegetarian, substitute chicken with tofu or more veggies and use cauliflower rice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 2 pepper halves
Calories: 420
Sugar: 10g
Sodium: 740mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 40g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg

Keywords: teriyaki chicken stuffed peppers, stuffed bell peppers, teriyaki rice peppers, easy chicken pepper recipe, healthy stuffed peppers