Teriyaki Stuffed Peppers – The Best Sweet and Savory Twist on a Classic

Teriyaki stuffed peppers are the perfect blend of comfort and creativity. This flavorful dish combines savory teriyaki chicken with sweet bell peppers for a meal that’s simple to make and bursting with taste. Inspired by the homemade meals I grew up with, teriyaki stuffed peppers are a fun twist on a classic family favorite. At Eminent Recipes, I love creating easy, crowd-pleasing meals—teriyaki stuffed peppers are sure to become a go-to in your kitchen.

Ingredients for This Recipe

Crafting the perfect teriyaki stuffed peppers starts with selecting the right ingredients that balance sweet, savory, and umami-rich notes. This dish is incredibly flexible, but sticking to these foundational components ensures every bite bursts with flavor.

Core Ingredients: Bell Peppers, Chicken, Rice, Pineapple

The heart of teriyaki stuffed peppers lies in the vibrant, sweet bell peppers and the tender, juicy filling. Here’s what you’ll need:

  • Bell Peppers: Red, yellow, or orange peppers are ideal—they’re sweeter and pair beautifully with teriyaki flavors.
  • Chicken: Diced boneless chicken breasts or thighs give a juicy texture and soak up the sauce well.
  • Cooked Rice: Jasmine or long-grain white rice is ideal for fluffiness. Brown rice or cauliflower rice also works.
  • Pineapple Chunks: Adds a tropical sweetness that enhances the teriyaki glaze. Use fresh or canned, but drain well if canned.

These ingredients form a harmonious blend of texture and flavor. The sweetness of pineapple cuts through the savory chicken and umami teriyaki, while the rice binds everything inside the roasted pepper.

Best Teriyaki Sauce: Store-Bought vs. Homemade

Whether you choose bottled or make your own, teriyaki sauce defines the entire flavor profile.

Store-Bought:

  • Great for speed and consistency
  • Brands like Kikkoman, Soy Vay, or Primal Kitchen offer good bottled options
  • Look for sauces that balance soy, sugar, ginger, and garlic

Homemade:

  • Offers control over sweetness, sodium, and spice
  • A quick mix of soy sauce, brown sugar or honey, garlic, ginger, and cornstarch slurry for thickness
  • Can be adjusted with sesame oil, rice vinegar, or chili flakes

💡 Pro Tip: Use extra sauce to brush over the stuffed peppers just before serving for added shine and punch.

Flavor Enhancers: Garlic, Ginger, Soy Sauce & Sesame Oil

To make your filling pop with restaurant-quality depth, don’t skip these:

  • Garlic & Ginger: Freshly grated for the best aromatic base
  • Soy Sauce: Adds umami and saltiness—low sodium preferred
  • Sesame Oil: Just a drizzle adds warmth and nutty richness
  • Green Onions: Stirred in at the end for brightness and crunch

Each element here helps layer flavor throughout the filling so that every bite is more than just rice and chicken.

Optional Add-Ins for Customization

Make your teriyaki stuffed peppers suit your family’s taste or dietary needs:

  • Shredded Carrots or Zucchini: Adds moisture and nutrients
  • Edamame or Snap Peas: Boosts protein and crunch
  • Crushed Red Pepper Flakes: For a spicy kick
  • Toasted Sesame Seeds: Perfect as a finishing garnish
  • Quinoa or Riced Cauliflower: For a low-carb swap

The beauty of this recipe lies in its versatility. You can go meatless, swap grains, or sneak in veggies—teriyaki stuffed peppers adapt easily.

How to Make This Recipe

These teriyaki stuffed peppers come together in a few easy steps. With the right prep and layering, you’ll create a stunning main dish that delivers restaurant-worthy flavor with minimal effort.

Step 1: Prep the Bell Peppers for Stuffing

Start by choosing firm, medium-to-large bell peppers. Red, yellow, or orange varieties work best due to their natural sweetness, which pairs beautifully with the teriyaki glaze.

  1. Slice off the tops (about 1 inch from the stem) and remove the seeds and membranes.
  2. Rinse the peppers inside and out, then pat dry with paper towels.
  3. If desired, trim a thin layer from the bottoms to help them stand upright in the baking dish—be careful not to puncture the base.
  4. Lightly oil the outer surface and arrange them upright in a greased baking dish. Cover with foil and pre-bake at 375°F (190°C) for 10 minutes to soften slightly.

💡 Pro Tip: Pre-baking helps prevent the dreaded crunchy pepper finish while keeping the structure intact for stuffing.

Step 2: Make the Teriyaki Chicken and Rice Filling

Now it’s time to build the sweet-savory filling that defines teriyaki stuffed peppers.

Ingredients You’ll Need for the Filling:

  • 1 lb diced boneless chicken (or ground chicken/turkey)
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup diced onions or green onions
  • 1 cup cooked jasmine rice
  • 1/2 cup diced pineapple
  • 1/3 cup teriyaki sauce (homemade or store-bought)
  • Optional: shredded carrots, snap peas, crushed red pepper

Instructions:

  1. Heat sesame oil in a skillet over medium heat. Add garlic, ginger, and onions—sauté until fragrant.
  2. Add diced chicken. Cook until no longer pink, about 6–8 minutes.
  3. Stir in pineapple chunks and teriyaki sauce. Simmer 2–3 minutes to coat evenly.
  4. Fold in the cooked rice and any optional add-ins. Mix until everything is evenly combined and coated with sauce.
  5. Taste and adjust with more sauce or a splash of soy sauce for extra umami.

This flavorful mixture should be slightly sticky but not too wet—it will continue to bake inside the peppers.

Step 3: Stuff and Bake the Peppers

Now that the filling is ready, it’s time to bring everything together.

  1. Spoon the filling into each pre-baked pepper, pressing gently to pack it full.
  2. If you like a deeper caramelization, drizzle 1–2 teaspoons of teriyaki sauce on top.
  3. Cover loosely with foil and bake at 375°F (190°C) for 20 minutes.
  4. Uncover and bake another 10–12 minutes to allow the tops to brown slightly.

💡 Optional: Sprinkle shredded mozzarella or Monterey Jack cheese on top in the final 5 minutes for a melty, golden finish.

Step 4: Glaze and Garnish for Maximum Flavor

The final touches make all the difference in these teriyaki stuffed peppers.

  1. After removing from the oven, brush a thin layer of warm teriyaki glaze on the tops.
  2. Garnish with:
    • Sliced green onions
    • Toasted sesame seeds
    • A squeeze of lime or a sprinkle of chili flakes for balance
  3. Let them rest for 5 minutes before serving.

These finishing elements not only elevate the flavor but make the dish visually irresistible.

Learn more about building flavor-packed fillings from our Teriyaki Pineapple Chicken Rice Stuffed Peppers, or for outdoor flavor, check out our Teriyaki Chicken and Pineapple Foil Packets.

Expert Cooking Tips

To make teriyaki stuffed peppers truly shine, balance flavor from the inside out. First, avoid blandness by seasoning every layer—rice, meat, and sauce should all be flavorful before stuffing. Wondering what is the best seasoning for peppers? Garlic powder, smoked paprika, and a pinch of onion powder bring depth. Do I put sauce in my stuffed peppers? Absolutely—mix some in the filling and drizzle on top before baking. For perfect texture, cook at 375°F for 30–35 minutes until peppers are fork-tender and the tops slightly caramelized.

Don’t miss our Teriyaki Chicken and Pineapple Foil Packets for a grilled twist that pairs perfectly with the stuffed pepper filling.

Proper Storage and Reheating Tips

Store leftover teriyaki stuffed peppers in an airtight container in the fridge for up to 4 days. To freeze, wrap each cooled pepper individually and store for up to 2 months. Can you freeze teriyaki stuffed peppers before baking? Yes—assemble, skip baking, and freeze. Thaw overnight before cooking. For reheating, avoid the microwave when possible. Instead, reheat in a covered baking dish at 350°F for 15–20 minutes. This method keeps the peppers tender and the filling moist, preserving that signature sweet-savory flavor without drying it out.

Variations and Substitutions

Teriyaki stuffed peppers are easy to customize for any diet. For a vegetarian or vegan version, swap chicken for tofu or tempeh and use a vegan teriyaki sauce. Prefer red meat? Ground beef, pork, or turkey all work well—just adjust seasoning to taste. Want low-carb? Skip the rice and try riced cauliflower or quinoa. Craving more veggies or spice? Add mushrooms, zucchini, or shredded carrots, and toss in red pepper flakes or sriracha for heat. These substitutions let you enjoy bold teriyaki flavor while fitting your dietary goals and preferences.

What Goes with This Recipe

Wondering what sides go well with stuffed peppers? For teriyaki stuffed peppers, think Asian-inspired pairings. Serve with a crunchy sesame slaw, garlic snap peas, or steamed edamame for balance. Sweet sides like grilled pineapple or mango salad complement the teriyaki glaze. Add umami-rich miso soup or stir-fried mushrooms for depth. For plating, pair each pepper with a scoop of jasmine rice and a lime wedge for brightness. These flavorful sides round out the dish and create a colorful, satisfying meal perfect for weeknights or entertaining.

FAQS

What is the best seasoning for peppers?

The best seasoning for stuffed peppers includes garlic powder, smoked paprika, onion powder, and black pepper. These boost natural sweetness and enhance the savory teriyaki flavor.

How to make peppers more flavorful?

Roast them slightly before stuffing, season the filling well, and use flavorful ingredients like soy sauce, sesame oil, and fresh herbs. A glaze of teriyaki sauce post-bake adds an extra kick.

Why do my stuffed peppers taste bland?

Blandness often comes from underseasoned fillings. Ensure the chicken, rice, and sauce mixture is well seasoned and flavorful before stuffing, and consider pre-roasting the peppers.

Do I put sauce in my stuffed peppers?

Yes! Mixing teriyaki sauce into the filling and drizzling some on top before baking ensures deep flavor throughout and helps keep the inside juicy.

What sides go well with stuffed peppers?

Great sides include sesame slaw, stir-fried greens, jasmine rice, or edamame. Sweet pairings like grilled pineapple also balance the umami-rich flavor of teriyaki stuffed peppers.

What degrees do you cook stuffed peppers at?

Bake teriyaki stuffed peppers at 375°F (190°C) for 30–35 minutes. Cover with foil initially, then uncover for the last 10 minutes to brown the tops slightly.

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Making the perfect teriyaki stuffed peppers is all about balancing sweet, savory, and fresh flavors in one satisfying bite. With tender bell peppers, juicy chicken, and rich teriyaki sauce, this recipe is proof that comfort food can still feel bold and exciting. Whether you’re a busy cook looking for a weeknight win or just craving something new, these peppers deliver big-time flavor with very little fuss. Don’t be afraid to experiment—try tofu for a plant-based option or add a spicy kick with chili flakes. That’s the beauty of this dish: it welcomes your personal twist. If you try this recipe, share your version with us or tag Eminent Recipes online—we love seeing how others bring these flavors to life in their own kitchen. From prep to plate, these teriyaki stuffed peppers are a recipe you’ll come back to again and again.

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Teriyaki stuffed peppers glazed with sauce and garnished

Teriyaki Stuffed Peppers


  • Author: Savannah
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Sweet bell peppers are filled with a savory mix of teriyaki-glazed chicken, rice, and pineapple, then baked until tender. The perfect balance of sweet, salty, and umami with a tropical twist.


Ingredients

Scale

Core Filling:

  • 4 large bell peppers (red, orange, or yellow)

  • 1 lb boneless chicken breast or thighs, diced

  • 1 tbsp sesame oil

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • ½ cup diced onion or green onion

  • 1 cup cooked jasmine or long-grain rice

  • ½ cup pineapple chunks (fresh or drained canned)

  • ⅓ cup teriyaki sauce (homemade or store-bought)

Optional Add-ins:

  • ½ cup shredded carrots or zucchini

  • ¼ cup snap peas or shelled edamame

  • Crushed red pepper flakes, to taste

  • Shredded mozzarella or Monterey Jack (for topping)

  • Toasted sesame seeds and green onions (for garnish)


Instructions

1. Prep the Bell Peppers:

  • Slice tops off bell peppers, remove seeds/membranes.

  • Lightly oil and pre-bake at 375°F (190°C) for 10 minutes.

  • Set aside.

2. Make the Filling:

  • In a skillet, heat sesame oil over medium heat. Sauté garlic, ginger, and onion until fragrant.

  • Add chicken and cook until no longer pink (6–8 min).

  • Stir in pineapple and teriyaki sauce. Simmer 2–3 min.

  • Mix in cooked rice and any optional veggies. Season to taste.

3. Stuff and Bake:

  • Fill pre-baked peppers tightly with the mixture.

  • Drizzle extra teriyaki on top if desired.

  • Cover with foil and bake at 375°F for 20 min.

  • Uncover, bake another 10–12 min. (Add cheese during last 5 min if using.)

4. Finish and Serve:

 

  • Brush with warm teriyaki sauce.

  • Garnish with green onions, sesame seeds, lime juice, or chili flakes.

  • Let rest for 5 min before serving.

Notes

  • Pre-baking peppers ensures they’re tender, not crunchy.
  • Use low-sodium soy sauce in homemade teriyaki to avoid over-salting.
  • Sesame oil adds depth—don’t skip it!
  • Stirring in green onions last keeps them vibrant and crisp.
  • Add mozzarella or Monterey Jack for a cheesy variation.
  • Want it low-carb? Sub cauliflower rice or quinoa.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Lunch
  • Method: Baked, Sautéed
  • Cuisine: Asian-Inspired, Fusion

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