Teriyaki Beef Stuffed Peppers are hearty with a delicious filling perfect for an easy dinner. Savory meets sweet in this flavorful dish.
Stuffed Peppers are an easy Dinner Recipe that can be made with so many different fillings from Mexican Stuffed Peppers, to these Asian-inspired peppers.
Why You’ll Love Teriyaki Beef Stuffed Peppers?
- With its hearty beef and rice filling, these peppers are satisfying enough to serve as a complete meal.
- This recipe is very approachable for weeknight dinners since the prep is simple, and features familiar ingredients.
Sabrina’s Teriyaki Beef Stuffed Pepper Recipe
Teriyaki Beef Stuffed Peppers are a hearty and delicious dinner for when you’re craving Asian food, but want it simple. You only need one pan, a baking dish, and about 60 minutes to make this tasty dish. Serve them with your favorite healthy sides like Roasted Broccoli, Mixed Veggies, or Chinese Chicken Salad. Crowd-pleasing, healthy stuffed peppers are fantastic for meal prepping too, and you can make these ahead of time by following my directions below the recipe card.
Recipe Card
Ingredients
- 2 green bell peppers , halved and cored
- 1 yellow bell pepper , halved and cored
- 1 pound ground beef
- 3 cloves garlic , minced
- 2 teaspoons sesame oil
- 1/3 cup ketchup
- 1 cup Teriyaki sauce
- 2 tablespoons low sodium soy sauce
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 2 stalks green onion , sliced thinly
- 1/2 teaspoon crushed red pepper flakes
- 1 cup minute rice , this is half-cooked boxed rice
- 1 teaspoon sesame seeds
Additional liquid for cooking:
- 1 cup beef broth
- 1/4 cup Teriyaki sauce
Instructions
- Preheat the oven to 350 degrees.
- Microwave the bell peppers covered with a wet paper towel for 2-3 minutes, or until softened.
- Add the ground beef to the pot on medium-high heat and brown well.
- Drain the fat.
- Add the garlic, stir to cook for 30 seconds.
- In a small bowl whisk together sesame oil, ketchup, teriyaki sauce, soy sauce, beef broth, cornstarch, and rice wine vinegar.
- Add the sauce to the skillet; cooking until it comes to a simmer.
- Stir in the green onion, crushed red pepper flakes and minute rice.
- Scoop the mixture into the bell peppers and place into a 9×13 baking pan.
- In the same small bowl whisk together 1 cup beef broth and ¼ cup teriyaki sauce.
- Pour the mixture around the bell peppers.
- Bake in a covered pan for 35-40 minutes.
- Garnish with sesame seeds before serving.
Nutrition
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Chef’s Note
While the recipe states to use 2 green and 1 yellow bell pepper, feel free to use red or orange peppers as well. Just make sure that you look for ones that are medium to large, similar in size, and more wide than narrow. If you follow these tips, they’ll be easier to stuff, and will cook more evenly.
Table of contents
Can this be made ahead of time?
These can be prepared ahead of time, and baked when you are ready to serve. Prepare the beef mixture, but do not soften the peppers before stuffing. Freezing the raw peppers will add moisture and make them cook faster later. Place the stuffed bells in a flat storage bag, and squeeze out as much air as you can. Or wrap each pepper first in plastic wrap, then place in bag. When you are ready to bake, place in baking dish, and prepare the beef broth and teriyaki sauce to pour around the peppers. Cover the baking dish with aluminum foil and bake as usual.
How to Store
- Serve: These are best served warm and fresh. Keep at room temperature for no more than 2 hours.
- Store: Place pepper halves in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or at 300 degrees in the oven for 20-30 minutes.
- Freeze: Wrap each cooked pepper in foil and place in a sealed container before freezing for up to 3 months. Reheat covered in foil in the oven at 350 degrees until heated through.
Variations
- Keto: Instead of minute rice, use fresh or frozen riced cauliflower in the beef filling. Use tamari instead of soy sauce, sugar free teriyaki and ketchup to make these fully Keto stuffed peppers.
- Mini: Make these into an appetizer, by swapping the large bell peppers with mini red and yellow peppers. Cut in half, stuff with the beef and rice mixture, and place on a baking sheet. Bake for 25-35 minutes or until peppers are tender. Serve with extra teriyaki sauce for dipping.
- Additional Asian Flavors: Add chili garlic sauce, fresh ginger, bamboo shoots, hoisin sauce, or water chestnuts.
- Substitutes: Swap ground beef with ground pork or ground turkey. Make vegetarian stuffed peppers by cooking shredded carrots, riced cauliflower, and diced mushrooms until just softened and using in place of ground beef.
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