Teriyaki chicken stuffed peppers pack sweet and savory ground chicken, rice, pineapple, and carrots into tender yellow bell pepper cups for a full dinner in one neat package.
The filling is cooked before it goes into the peppers, so the oven only has to soften the peppers and heat everything through. Using leftover rice makes the prep even faster, and the glossy teriyaki sauce ties the pineapple and chicken together.
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Why This Teriyaki Chicken Stuffed Peppers Recipe Works
Yellow peppers are among the sweetest of the bell pepper family, so they match the pineapple and teriyaki sauce without any bitterness. Their sturdy walls hold a generous scoop of filling.
Browning the chicken in a skillet first lets you cook it to a safe 165 degrees F and coat it in sauce at the same time. The rice then absorbs the extra sauce, which keeps the filling moist instead of dry.
Diced pineapple and shredded carrot add sweetness and texture to every bite, while green onion and sesame seeds finish the dish with a fresh crunch.
Ingredients for Teriyaki Chicken Stuffed Peppers
- 4 large yellow bell peppers
- 1 teaspoon vegetable oil
- 1 lb ground chicken
- 1/3 cup low sodium teriyaki sauce, plus more for drizzling
- 1/2 cup diced fresh pineapple
- 2 cups cooked white rice
- 1/4 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds, for garnish
Bell peppers. Choose large peppers with flat bottoms so they stand upright without tipping.
Ground chicken. Dark meat ground chicken has more flavor and stays juicier than extra lean.
Teriyaki sauce. Low sodium teriyaki gives you control over the salt, so add more if you like.
Pineapple. Fresh or canned pineapple works, but drain canned pineapple well so the filling is not soggy.
Cooked rice. Day old rice is drier and soaks up sauce better than fresh, hot rice.
How to Make Teriyaki Chicken Stuffed Peppers
1. Heat the oven Set the oven to 375 degrees F. Slice the tops off the peppers, remove the seeds and ribs, and trim a thin slice from any bottom that wobbles.
2. Brown the chicken Warm the oil in a large skillet over medium high heat. Cook the chicken for 6 to 8 minutes, breaking it up, until no pink remains and it reaches 165 degrees F.
3. Add the sauce Stir in the teriyaki sauce and pineapple and simmer for 2 minutes, until the sauce coats the chicken.
4. Build the filling Fold in the rice, carrots, green onions, and black pepper. Remove the pan from the heat and let the mixture cool for 5 minutes.
5. Stuff the peppers Stand the peppers in a baking dish just large enough to hold them upright. Spoon in the filling and press it down gently so each pepper is full.
6. Bake Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more, until the peppers are tender and the filling is hot.
7. Garnish Drizzle with a little extra teriyaki sauce, sprinkle with sesame seeds, and serve.
How to Serve Teriyaki Chicken Stuffed Peppers
Serve one pepper per person with a spoonful of the pan juices over the top. A bowl of crunchy Asian ramen noodle salad adds a fresh contrast, and creamy Asian cucumber salad keeps the plate cool. Add air fryer broccoli with Parmesan for a green side, or spoon any extra filling over cilantro lime rice.
How to Store and Reheat Teriyaki Chicken Stuffed Peppers
Cool the peppers, then keep them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven set to 350 degrees F for 20 minutes, or in the microwave, until the filling reaches 165 degrees F. For longer storage, freeze each pepper separately for up to 2 months and thaw overnight in the refrigerator before reheating.
Tips and Variations for Teriyaki Chicken Stuffed Peppers
Use leftover chicken. Shredded cooked chicken works in a pinch. Skip the browning and warm it in the sauce for 3 minutes.
Pre soften the peppers. Microwave the empty peppers for 2 minutes if you like them very tender.
Add cheese. Sprinkle a little shredded mozzarella over the filling for the last 5 minutes.
Switch the rice. Brown rice or cauliflower rice both work in the same amount.
Add heat. Stir 1 teaspoon of sriracha into the sauce for a touch of spice.
Keep them upright. Pack the peppers snugly in the dish or use a muffin tin for support.
Flag the allergens. Teriyaki sauce contains soy and wheat, and sesame seeds are an allergen, so label the dish clearly.
Cook the chicken fully. Ground poultry must reach 165 degrees F. The FDA safe food handling guidance covers safe poultry temperatures.
Frequently Asked Questions About Teriyaki Chicken Stuffed Peppers
How do you make teriyaki chicken stuffed peppers ahead of time?
Prepare the filling and stuff the peppers up to a day ahead, cover them, and refrigerate. Bake straight from the refrigerator and add about 10 minutes to the time.
Can I use other peppers for teriyaki chicken stuffed peppers?
Yes. Red and orange peppers are equally sweet, while green peppers are a bit more bitter. Choose peppers of similar size so they bake at the same pace.
Can I freeze teriyaki chicken stuffed peppers?
Yes. Cool them fully, wrap each pepper tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat until the filling reaches 165 degrees F.
How do I stop the peppers from falling over?
Trim a thin slice from the base, and pack the peppers snugly in a baking dish with the sides touching.
Can I use turkey instead of chicken?
Yes. Ground turkey works in the same amount and should also reach 165 degrees F.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Equipment
- Large skillet
- Baking dish
- Aluminum foil
Ingredients
Main Ingredients
- 4 large yellow bell peppers tops removed and seeded
- 1 tsp vegetable oil
- 1 lb ground chicken
- ⅓ cup low sodium teriyaki sauce plus more for drizzling
- ½ cup diced fresh pineapple
- 2 cup cooked white rice
- ¼ cup shredded carrots
- ¼ cup sliced green onions
- ¼ tsp black pepper
- 1 tbsp sesame seeds for garnish
Instructions
Cooking
- Prep the peppers. Cut off the tops, remove the seeds, and trim the bases so they stand upright.
- Cook the chicken. Brown the chicken in oil until it reaches 165 degrees F, then add the teriyaki sauce and pineapple.
- Mix the filling. Fold in the rice, carrots, green onions, and pepper and cool for 5 minutes.
- Stuff and bake. Fill the peppers, cover, and bake at 375 degrees F for 20 minutes, then uncover for 10 minutes more.
- Finish. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds.
