Chicken Teriyaki Stuffed Peppers
Chicken Teriyaki Stuffed Peppers
Warm from the oven Chicken Teriyaki Stuffed Peppers are packed full of flavor!
There are times when I head into the kitchen with the intention of making a certain recipe and I end up creating something completely different because the flavors sound so much better! That’s exactly how this Chicken Teriyaki Stuffed Peppers recipe was born!
I intended on making my TGI Friday’s Cajun Shrimp & Chicken Pasta Recipe. But, I just really wasn’t feeling it that night. Mostly because I’m really trying to cut carbs back out of my life. I feel like when I eat a TON of carbs I feel all bloated, tired and nasty! So to feel a little bit better and try to loose this “kangaroo pouch” I am sticking to my guns of no carbs and no sugar!
INGREDIENTS
- 2 chicken breasts, split in half
- 4 tbsp Garlic Salt
- 2 TBSP Butter
- 1 yellow onion, diced
- ⅔ C Water
- ⅔ C Teriyaki Sauce
- ⅔ C Rice
- Mozzerella Cheese
- 3 Green Peppers
DIRECTIONS
- In a large skillet cook chicken breasts with Garlic Salt sprinkled on both sides, remove from pan once cooked through.
- In the same skillet add butter until melted, scraping the pan from the pieces of the chicken.
- Add in diced onions cooking until translucent.
- Add in water, teriyaki sauce and rice, bring to a boil and add chicken.
- Heat through until rice is light and fluffy.
- Add in 1 C mozzerella cheese, stirring until incorporated and melty!
- Wash and scoop out seeds from Green Pepper.
- Place Green pepper into a baking dish and stuff with Chicken Teriyaki mixture.
- Sprinkle with more cheese!
- Cook at 350 for 20-30 minutes until cheese is melty.
- Enjoy!
This recipe is perfect for 3-4 medium to large sized Chicken Teriyaki Stuffed Peppers. If you are needing more you’ll want to make sure that you double up on the recipe.
Another way that you can enjoy these babies is to make a batch when you have time on the weekend. When you need a quick meal go ahead and take the peppers out of the freezer and pop them into the oven to heat up! This way you have a fresh recipe to enjoy instead of going through that dreaded drive thru!
Chicken Teriyaki Stuffed Peppers
Ingredients
- 2 chicken breasts split in half
- 4 tbsp Garlic Salt
- 2 TBSP Butter
- 1 yellow onion diced
- ⅔ C Water
- ⅔ C Teriyaki Sauce
- ⅔ C Rice
- Mozzerella Cheese
- 3 Green Peppers
Instructions
- In a large skillet cook chicken breasts with Garlic Salt sprinkled on both sides, remove from pan once cooked through.
- In the same skillet add butter until melted, scraping the pan from the pieces of the chicken.
- Add in diced onions cooking until translucent.
- Add in water, teriyaki sauce and rice, bring to a boil and add chicken.
- Heat through until rice is light and fluffy.
- Add in 1 C mozzerella cheese, stirring until incorporated and melty!
- Wash and scoop out seeds from Green Pepper.
- Place Green pepper into a baking dish and stuff with Chicken Teriyaki mixture.
- Sprinkle with more cheese!
- Cook at 350 for 20-30 minutes until cheese is melty.
- Enjoy!
