Stuffed Peppers With Rice and Teriyaki Chicken – A Flavor-Packed Chicken Dishes Recipe

Ever feel like your weeknight chicken dinner is on life support? You’ve baked it, grilled it, air-fried it—heck, maybe even begged it to taste exciting. But now it’s time to breathe new life into your go-to chicken dishes recipes with something that’s as bold as it is satisfying: Teriyaki Chicken Stuffed Peppers With Rice!

Let’s be real—stuffed peppers with rice aren’t exactly new. Cultures across the globe have been stuffing veggies with grains, meats, and spices for centuries. It's kind of like the original meal prep. But today, we’re giving that classic a glow-up with a sweet-savory, umami-loaded teriyaki chicken twist that’ll make your taste buds do a happy dance.

So, what makes these chicken stuffed peppers stand out?

Simple: the flavor combo is chef’s kiss. Think juicy chunks of teriyaki chicken, sticky and rich with just the right amount of sweetness. Now imagine that tucked into a tender roasted bell pepper, with a scoop of fluffy rice holding everything together. Yeah… it’s that good.

You get the crunch from the roasted pepper, the softness of perfectly cooked rice, and that saucy, savory chicken that clings to every grain. It’s a mouthful of happiness. And the best part? It’s one of those chicken dinner recipes that looks like it took all day, but it’s actually super easy to whip up. FYI: Your secret is safe with us.

Here’s why you’ll love this dish (and probably make it on repeat):

• It’s meal prep friendly. Make a batch, toss them in the fridge, and you’ve got yummy dinners ready to go for the next few days.

• It sneaks in veggies. Bell peppers are not just a pretty face—they’re loaded with nutrients and add a subtle sweetness that balances the savory teriyaki.

• It’s customizable. Don’t love rice? Swap in quinoa or cauliflower rice. Want it spicier? Add sriracha or chili flakes. You’re the boss of your food dishes, friend.

Plus, this isn’t just another tired casserole or dry grilled breast. This is fusion at its finest—a mashup of comforting chicken dishes with a Japanese-inspired glaze that brings real personality to the plate. If you’ve got picky eaters or a dinner crowd to impress, this one’s a slam dunk.

Let’s talk leftovers—if there are any.

These stuffed beauties reheat like a dream. The flavors deepen overnight, making them even better the next day. Pack one for lunch, and you’ll be the envy of the break room. (Don’t say we didn’t warn you.)

Also, let’s appreciate the versatility here. This is one of those chicken dinner ideas that you can dress up for guests or keep low-key for a lazy Tuesday night. Want to serve it with a side salad and wine? Fancy. Want to eat it straight from the baking dish in your sweats? Even better.

Bottom line?

This dish isn’t just dinner—it’s a flavor-packed experience. It checks every box: easy, healthy-ish, ridiculously delicious, and a total crowd-pleaser. If you’re on the hunt for chicken stuffed peppers that bring more than just basic seasoning to the table, this is your new go-to.

So grab those peppers, marinate that chicken, and let’s give your dinner routine the tasty plot twist it deserves. Because when it comes to chicken dishes recipes, why settle for boring when you can have bold?

Bon appétit—and hey, don’t forget to save this recipe. You’re definitely going to want seconds. 😎

Stuffed Peppers With Rice and Teriyaki Chicken – A Flavor-Packed Chicken Dishes Recipe

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Category: Dinner

Yield: 4 servings (8 stuffed pepper halves)

By: Aleda

Ingredients:

• 2 lbs boneless skinless chicken thighs, cut into bite-sized chunks
• ½ cup low-sodium soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• 2 tbsp packed brown sugar
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp fresh grated ginger
• ½ tsp crushed red pepper flakes (optional)
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp vegetable oil
• Sesame seeds and chopped green onions, for topping
• 4 large bell peppers (red, orange, yellow, green — mix it up!)
• 1 cup cooked rice (white or brown)
• ½ cup shredded carrots
• ½ cup thawed frozen peas
• ¼ cup diced water chestnuts
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 1 cup shredded mozzarella or your preferred cheese

Instructions:

1. Marinate the Chicken: Mix soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Add chicken and marinate 30 minutes to 4 hours.
2. Create the Sauce Thickener: Combine cornstarch and cold water in a small bowl.
3. Cook the Chicken: Heat oil, cook chicken in batches until browned and cooked through, 5–7 minutes.
4. Simmer & Thicken the Sauce: Add reserved marinade to pan, bring to a boil, stir in cornstarch mixture, and simmer until thick. Top with sesame seeds and green onions.
5. Prep the Peppers: Preheat oven to 375°F. Slice and deseed peppers. Blanch if desired.
6. Mix the Rice Filling: In a bowl, mix rice, carrots, peas, water chestnuts, cilantro, lime juice, salt, and pepper.
7. Assemble the Peppers: Fill pepper halves with rice mixture, top with teriyaki chicken, and sprinkle cheese.
8. Bake It All Together: Place in baking dish with ½ cup water, cover with foil, bake 25–30 minutes. Uncover and bake 5–10 more minutes.
9. Serve and Enjoy: Cool slightly, garnish with green onions and sesame seeds.

📝 Tips & Tricks

• Add Heat: Love spice? Add cayenne or more chili flakes.
• Go Vegetarian: Use tofu or tempeh instead of chicken.
• Mix in More Veggies: Try corn, black beans, or mushrooms.
• Cheese Swap: Try cheddar, Monterey Jack, or provolone.
• Make-Ahead Friendly: Assemble ahead and refrigerate. Add 5 minutes to bake time.
• Great Leftovers: Lasts up to 3 days in fridge.
• Low-Carb Option: Use cauliflower rice or quinoa instead of rice.
• Roast Your Peppers First: 400°F for 15–20 minutes cut-side up before filling.
• Fixing Sauce Thickness: Add water if too thick or simmer longer if too thin.

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