Teriyaki Chicken Stuffed Peppers (Printable Version)
# What You'll Need:
→ Teriyaki Chicken
01 -
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1/2 cup low sodium soy sauce
03 -
1/4 cup mirin (sweet rice wine)
04 -
2 tablespoons packed brown sugar
05 -
1 tablespoon honey
06 -
1 tablespoon rice vinegar
07 -
1 tablespoon sesame oil
08 -
2 cloves garlic, minced
09 -
1 teaspoon fresh ginger, grated
10 -
1/2 teaspoon red pepper flakes (optional)
11 -
2 tablespoons cornstarch
12 -
2 tablespoons water
13 -
1 tablespoon vegetable oil
14 -
Sesame seeds, for garnish
15 -
Chopped green onions, for garnish
→ Peppers and Filling
16 -
4 large bell peppers (red, yellow, orange, or green)
17 -
1 cup cooked white or brown rice
18 -
1/2 cup shredded carrots
19 -
1/2 cup frozen peas, thawed
20 -
1/4 cup chopped water chestnuts
21 -
2 tablespoons chopped cilantro
22 -
1 tablespoon lime juice
23 -
1/4 teaspoon salt
24 -
1/4 teaspoon ground black pepper
25 -
1 cup shredded mozzarella cheese (or preferred cheese)
# How to Make It:
01 -
In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
02 -
Combine cornstarch and water in a small bowl, stirring until smooth. Set aside for later use.
03 -
Heat vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserve marinade) and arrange in a single layer. Cook for 5-7 minutes until browned and cooked through.
04 -
Pour the reserved marinade into the skillet with the chicken. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring, until the sauce thickens, about 1-2 minutes. Remove from heat. Garnish with sesame seeds and chopped green onions.
05 -
Preheat oven to 375°F (190°C). Wash peppers and cut each in half lengthwise. Remove seeds and membranes. Bring a large pot of water to a boil and blanch pepper halves for 3-5 minutes. Transfer to ice water, then drain.
06 -
In a large bowl, combine cooked rice, shredded carrots, thawed peas, chopped water chestnuts, cilantro, lime juice, salt, and black pepper. Mix well.
07 -
Fill each pepper half with the rice mixture, packing firmly. Top generously with teriyaki chicken, followed by shredded mozzarella cheese.
08 -
Arrange stuffed pepper halves in a baking dish. Pour 1/2 cup water into the dish. Cover with foil and bake for 25-30 minutes. Remove foil and bake an additional 5-10 minutes, until cheese is melted and bubbly and peppers are tender.
09 -
Let the peppers rest for several minutes before serving. Garnish with additional green onions and sesame seeds as desired.
# Additional Tips:
01 -
To intensify flavor, marinate the chicken for up to 4 hours.
02 -
For a vegetarian version, substitute chicken with tofu or tempeh.
03 -
Customize the rice filling by adding diced vegetables, corn, or black beans.
04 -
Use any melty cheese you prefer, like cheddar or Monterey Jack.
05 -
Peppers can be prepared ahead and assembled up to a day in advance before baking.
06 -
Leftovers keep well refrigerated for up to 3 days.
07 -
If teriyaki sauce thickens too much, adjust with water as needed.