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Teriyaki Chicken Stuffed Peppers

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A flavorful dish featuring chicken thighs in a sweet and savory teriyaki sauce, stuffed in colorful bell peppers with rice, veggies, and cheese.

Ingredients

Scale
  • 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)
  • 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

Instructions

  1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Add chicken and coat well. Cover and refrigerate for at least 30 minutes.
  2. In a small bowl, create a slurry by whisking cornstarch and water until smooth.
  3. Heat vegetable oil in a skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes until browned and thoroughly cooked.
  4. Pour reserved marinade into the skillet and simmer. Gradually pour in the cornstarch slurry while stirring constantly, cooking until thickened, about 1-2 minutes. Remove from heat.
  5. Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds.
  6. (Optional) Blanch pepper halves in boiling water for 3-5 minutes. Plunge into ice water, then drain.
  7. In a large bowl, mix cooked rice, shredded carrots, peas, water chestnuts, cilantro, lime juice, salt, and pepper.
  8. Stuff each pepper half with the rice mixture and top with teriyaki chicken. Sprinkle mozzarella cheese on top.
  9. Arrange in a baking dish with 1/2 cup of water at the bottom. Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake for another 5-10 minutes until cheese is melted and bubbly.
  10. Let rest for a few minutes before serving. Garnish with green onions and sesame seeds if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave or oven.

Find it online: https://www.mealbreeze.com/teriyaki-chicken-stuffed-peppers/