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.

Teriyaki Stuffed Peppers – 5 Reasons This Is the Best Weeknight Dinner

Name: Teriyaki Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian-American
Ingredients: 4 bell peppers (red, yellow, or orange); 1 lb diced chicken breast or thighs; 1 cup cooked jasmine rice; 1/2 cup diced pineapple; 1/3 cup teriyaki sauce; 1 tbsp sesame oil; 2 garlic cloves, minced; 1 tbsp fresh grated ginger; 1/2 cup chopped green onions; 1 tsp soy sauce (optional for extra umami); Salt and pepper to taste; Optional toppings: sesame seeds, lime wedges

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