The best Asian / Chinese style stuffed peppers made with sriracha and teriyaki sauce. They are sweet, yet spicy and absolutely delicious!
I used my fan (and personal) favorite meat, my sweet asian taco meat, to make the best and most delicious asian / Chinese style stuffed peppers, plus a little teriyaki sauce.
I absolutely love stuffed peppers. They are the perfect meal prep or easy weeknight dinner. Plus, there are tons of flavor combinations to try. You can chose from my famous pizza stuffed peppers. Try out my Mexican stuffed peppers or enchilada stuffed peppers. Keep it more Italian with my lasagna stuffed peppers recipe or Italian stuffed peppers. But, I have not made Chinese style stuffed peppers yet and it was time to change that!
Quick Tips from Allie Carte
- These stuffed peppers are great with ground beef instead of chicken
- I use rice and riced cauliflower; however, you can use one or the other
- Use the ground chicken for taco meat. It is amazing!
What You Need for Asian Stuffed Peppers
I cook the meat on the stove while the peppers cook in the oven. You can also try cooking the peppers in the air fryer or instant pot; however, I just like to pop them in the oven.
Now, for the actual ingredients.
- Bell peppers
- Sesame oil
- Green onions
- Minced garlic
- Ground chicken breast
- Sriracha Sauce
- Soy Sauce
- Teriyaki Sauce
- Chicken broth
- Cooked rice
- Cooked riced cauliflower
This is one of my favorite dishes to make as I usually have all of these items on hand and this meat tastes so good!
However, we can go over some suggestions and substitutions.
I typically use this meat for tacos or rice bowls. I decided to turn this into stuffed peppers and use some green bell peppers. However, you can use any color of bell pepper or substitute your pepper with a jalapeño pepper or mini sweet pepper.
I love the flavor of sesame oil in dishes. Make sure you grab sesame oil that is used for cooking not for finishing. The sesame oil will be used to sauté the onions and garlic.
The green onions are sautéed first, to provide a base flavor for the asian stuffed peppers. I have made this with different types of onion, such as a white onion; however, I really prefer green onions. If you do not like onion, you can skip it.
I love mincing my own fresh garlic with this mini food processor. However, you can use pre-minced garlic.
Ground Chicken Breast
I make these Italian stuffed peppers with ground chicken breast. I love how lean and protein packed ground chicken breast is. However, you can substitute regular ground chicken or a different type of meat.
This meat is amazing with lean ground beef as well!
These Asian stuffed peppers are sweet and spicy; therefore, you need some sugar. I choose to use Splenda as my sugar as it dissolves very well and I do not like adding real sugar. However, you can use another sugar replacement. In addition, I have done this with real sugar and it works fine. I just prefer a sugar replacement.
You can add as much sugar / Splenda as you like to get to your desired taste.
Try as much as you can handle! I am a baby when it comes to spice and I do not put in that much. However, if you can handle more, definitely put some more in.
Soy / Teriyaki Sauce
The sauces are what make it a more these more asian style stuffed peppers. I try to use a gluten free and low sodium soy and teriyaki sauce. However, you can use whatever of your choosing. If you do not have both, or do not want to use both, just use one.
Again, I try to use a low sodium chicken broth. However, you can use any type or flavor that you have. I use broth as adding the rices can make the dish a little dry.
I am not going to go over how to cook the rice in this recipe, we have enough to do. However, you will need to have cooked rice. You can try my Instant Pot rice, stovetop rice recipe or just use a rice cooker.
You can certainly skip the rice. Whether you are low carb, or just do not want it, the rice is not necessary in this recipe.
Cooked Riced Cauliflower
Again, I am not going to go over how to cook the riced cauliflower. In fact, I just pop one of those frozen packages in the microwave and go from there. I promise, you really do not taste the cauliflower, it just adds extra veggies. However, you can also skip this.
This is what I use for the seasonings; however, adjust to your liking.
- garlic powder
- black pepper
- ginger ground
It is a bit basic as the Splenda, sriracha and soy/teriyaki sauce really give these Chinese stuffed peppers a lot of flavor. If you like things spicy, you can also add some ground red pepper. However, you adjust everything to your liking.
How to Make Asian Stuffed Peppers
Start with the peppers as those take longer.
Preheat the oven to 400 degrees and grease a baking tray with cooking spray.
Cut each pepper in half and remove the seeds/core. Place them on the baking sheet, cut side up, and bake for 20-30 minutes, or until desired wellness is reached.
Chicken for Asian Stuffed Peppers
Slice the green onion and mince the garlic.
Heat a large pan over medium/high heat and drizzle with the sesame oil. Once heated, add the onion and garlic and sauté for 2-3 minutes.
Then, add the ground chicken. Begin to break up the chicken while seasoning. Continue to break up and mix in the seasonings while cooking.
Once fully cooked, sprinkle on the Splenda and the sriracha, mixing to combine.
Pour in the soy sauce, teriyaki sauce and chicken broth. Bring to a slight simmer while mixing the sauces in.
Add the rice and riced cauliflower, tossing to coat.
Once the peppers are done, stuff each pepper with the chicken mixture.
Asian Stuffed Peppers
Try out the best Asian / Chinese style stuffed peppers made with sriracha and teriyaki sauce. They are sweet, yet spicy and absolutely delicious!
Asian Stuffed Peppers
- 4 bell peppers
- 1 teaspoon sesame oil
- 4 green onions
- 4 cloves minced garlic
- 1 pound ground chicken breast
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon ginger ground
- 3 tablespoons Splenda 9 packets
- 1 teaspoon sriracha sauce
- ¼ cup soy sauce
- ¼ cup teriyaki sauce
- ⅛ cup chicken broth
- 1 cup cooked rice
- ⅛ cup cooked riced cauliflower
- Preheat the oven to 400 degrees and grease a baking tray with cooking spray.
- Cut each pepper in half and remove the seeds/core. Place them on the baking sheet, cut side up, and bake for 20-30 minutes, or until desired wellness is reached.
- Slice the green onion and mince the garlic.
- Heat a large pan over medium/high heat and drizzle with the sesame oil. Once heated, add the onion and garlic and sauté for 2-3 minutes.
- Then, add the ground chicken. Begin to break up the chicken while seasoning. Continue to break up and mix in the seasonings while cooking.
- Once fully cooked, sprinkle on the Splenda and the sriracha, mixing to combine.
- Pour in the soy sauce, teriyaki sauce and chicken broth. Bring to a slight simmer while mixing the sauces in.
- Add the rice and riced cauliflower, tossing to coat.
- Once the peppers are done, stuff each pepper with the chicken mixture.