Name: Teriyaki Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian-Inspired
Ingredients: 2 large bell peppers (any color), halved and seeds removed; 1 lb cooked chicken, diced; 1 tbsp olive oil; 1 cup cooked rice (white or brown); ½ cup diced red onion; ½ cup diced bell pepper (optional extra color); 1 cup fresh pineapple chunks; ½ cup soy sauce; ¼ cup honey; 2 tbsp rice vinegar; 1 tbsp cornstarch; 1 tsp sesame oil; ½ tsp ground ginger; 2–3 garlic cloves, minced; Green onions, chopped for garnish

I combine tender chicken, rice, veggies, and a luscious homemade teriyaki sauce, all stuffed into colorful bell peppers and baked until perfectly tender. It’s a comforting, flavor-packed dish that brings sweet and savory together in a fun, easy-to-serve way. Teriyaki Chicken Stuffed Peppers

Why You’ll Love This Recipe

I love that it’s a complete meal in one. The teriyaki sauce offers just the right balance of sweet, salty, and tangy, while the peppers add a vibrant crunch and visual appeal. It’s hearty enough for family dinners yet easy enough for busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large bell peppers (any color), halved and seeds removed
1 lb cooked chicken, diced
1 tbsp olive oil
1 cup cooked rice (white or brown)
½ cup diced red onion
½ cup diced bell pepper (optional extra color)
1 cup fresh pineapple chunks
½ cup soy sauce
¼ cup honey
2 tbsp rice vinegar
1 tbsp cornstarch
1 tsp sesame oil
½ tsp ground ginger
2–3 garlic cloves, minced
Green onions, chopped for garnish

directions

Preheat the oven to 375 °F (190 °C).
Arrange pepper halves in a baking dish, cut-side up.
In a small saucepan, whisk soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Heat over medium, stirring constantly, until the sauce thickens—then remove from heat.
In a skillet, heat olive oil over medium, cook onion (and extra bell pepper) for 2–3 minutes until softened. Add the diced chicken and cooked rice, stirring to combine. Pour in half the teriyaki sauce and mix well.
Spoon the filling into each pepper half.
Pour remaining sauce over the stuffed peppers. Cover with foil and bake for 20 minutes. Remove the foil, top with pineapple chunks, and bake uncovered for an additional 10–15 minutes until the peppers are tender.
Garnish with chopped green onions before serving.

Servings and timing

Servings: 4 stuffed pepper halves (serves 2–4, depending on appetite)
Prep time: ~15 minutes
Cook time: 30–35 minutes
Total time: ~45–50 minutes

Variations

Rice-free option: Skip the rice for a lower-carb version or swap in cauliflower rice.
Add cheese: Sprinkle mozzarella or pepper jack on top during the last 5 minutes of baking.
Extra veggies: Mix in diced zucchini or carrots in with the onions.
Heat it up: Add a dash of sriracha to the sauce or top with sliced jalapeños for spice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover them and microwave for 2–3 minutes or bake in a 350 °F oven for about 15 minutes until heated through. These also freeze beautifully—just wrap each pepper, freeze, then bake from frozen at 350 °F for about 30 minutes.

FAQs

What type of rice works best in stuffed peppers?

I usually use white rice for its soft texture and quick cook time, but brown rice also works well and adds more fiber. Cauliflower rice is a great low-carb alternative.

Can this be made ahead of time?

Absolutely! I assemble and refrigerate the stuffed peppers a few hours before baking. I then bake them when ready—just add a couple extra minutes if they’re straight from the fridge.

How do I adjust sweetness in the teriyaki sauce?

I taste the sauce as I whisk it up. If it’s too sweet, I add a little more rice vinegar or reduce honey. If it’s too sour, a splash of honey balances it out.

Can I use turkey or beef instead of chicken?

Yes—you can easily substitute ground turkey, beef, or even tofu. Just adjust cooking time until your chosen protein is fully cooked through before stuffing.

Are bell pepper skins edible when baked?

Yes—they become tender and pack in flavor. If someone finds the skins tough, roasting them a bit longer or using smaller peppers can help.

Conclusion

I love how this recipe turns simple ingredients into a colorful, flavorful meal that’s both comforting and fresh. Whether I’m feeding a crowd or prepping a healthy weeknight dinner, these teriyaki chicken stuffed peppers never disappoint. Enjoy making them as much as I do!