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.
Course Main Course
Cuisine American
Keyword Stuffed Peppers, Teriyaki Stuffed Peppers
Prep Time 20minutes
Cook Time 20minutes
Servings 4
Calories 547kcal
Equipment
Oven
Ingredients
4bell peppers, any color
1onion, chopped
2tspgarlic, minced
113.5 ozcan of coconut milk
2cupsrice, cooked
12ozbag of broccoli florets, chopped into small pieces
1cupcarrots, chopped
2/3cupPrimal Kitchen's No Soy Teriyaki Sauce
1/2lb.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.