I have made several iterations of stuffed peppers for my recipe development clients, but I have never had one on my blog. When I threw this one together, I knew it had to have a permanent spot on my website! These teriyaki stuffed peppers are full of veggies, ready in under 35 minutes, and have the best teriyaki flavor.
Most of the stuffed pepper recipes I see have some sort of beef instead of chicken. While I am sure you could use beef in this recipe, I think they are so good with the chicken! The chicken pairs well with all of the other vegetables, rice, and creamy sauce!
What makes these Teriyaki Stuffed Peppers healthy?
- The majority of the ingredients in this recipe are vegetables – yay!
- The sauce is a delicious combination of Teriyaki sauce and canned coconut milk. The coconut milk makes the stuffing mixture incredibly creamy, while the Teriyaki sauce gives the stuffing a little bit of a kick!
- You could definitely substitute the rice for cauliflower rice if you want.
- If you want to make this recipe meatless, you could leave the chicken out. Feel free to add a can of drained and rinsed black beans in place of the chicken!
- Primal Kitchen’s no soy Teriyaki Sauce is a must have for this recipe! It simplifies this recipe without making it unhealthy. I love all of Primal Kitchen’s sauces and they are sold at most grocery stores now! I am sure you could find another sauce, but I really love this one!
- I think using a rotisserie chicken makes this recipe so easy! But feel free to shred whatever chicken you like.
- I like to get a combination of different colored peppers. It makes the dish look nicer and contributes different flavors!
Other Dinner Recipes to Try:
Teriyaki Stuffed Peppers
- 4 bell peppers, any color
- 1 onion, chopped
- 2 tsp garlic, minced
- 1 13.5 oz can of coconut milk
- 2 cups rice, cooked
- 12 oz bag of broccoli florets, chopped into small pieces
- 1 cup carrots, chopped
- 2/3 cup Primal Kitchen's No Soy Teriyaki Sauce
- 1/2 lb. chicken, cooked and shredded
- Slice all of the peppers in half longways. Remove all of the seeds. Place in a baking dish and bake at 350 degrees for 20 minutes.
- In a large skillet, saute the onions, broccoli, and carrots with a little olive oil for 10 minutes.
- Add the minced garlic and cook for 2 more minutes.
- Add the coconut milk, rice, and a sprinkle of salt and pepper. Let this mixture simmer for 3 minutes.
- Add the Teriyaki sauce and chicken to the mixture and stir well.
- Once the peppers are out of the oven, fill them with the filling. Don't worry about it spilling over or being too creamy!
- Bake at 350 degrees for 18-20 minutes, or until the peppers have reached your desired texture.
- I like to serve with extra teriyaki sauce!