Teriyaki Stuffed Peppers
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.
Servings 4
Calories 547kcal
Equipment
- Oven
Ingredients
- 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
Instructions
- 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!