The classic stuffed pepper recipe consists of stuffing a bell pepper with ground meat, tomatoes, rice, and a sprinkle of cheese. While this classic recipe has appeared in cookbooks for more than 100 years, home cooks have become more creative and stuffing peppers with all kinds of different delicious flavor combinations! Our friend and registered dietician, Laura Ashley Johnson, sent us her recipe for Teriyaki Stuffed Peppers that might surprise you! Not just with the incredible flavors, but the type of peppers she stuffed too…
Our Craft House Collection® grew out of the idea of giving at-home chefs the perfect, premium ingredients to create new and delicious recipes for their families. When you’re looking for that special something in the produce aisle that will make tonight’s dinner into an unforgettable experience, the Craft House Collection® is there to inspire. This exceptional selection of fresh, greenhouse grown veggies allows all the flavors to shine in simple yet memorable recipes.
For this Teriyaki Stuffed Peppers recipe, Laura took inspiration from our Craft House Collection® Aurora Long Sweet Peppers. These premium elongated peppers are vibrant in color with a unique texture and crunch that will elevate any meal. They have a home-grown, rustic look to them, are enjoyably sweet and refreshingly crisp.
These versatile peppers can be cut into rings to add to salads, stir fry, pizza, or omelettes, but they’re also great roasted, grilled, and of course, stuffed. There are very few ribs and seeds to deal with, so they are easy to clean and are an excellent pocket for stuffing. You can absolutely stuff them with the classic filling of meat, tomatoes, rice, and cheese, but Laura had the idea to fill them with some incredible Asian inspired flavors.
There are three steps to making the perfect stuffed peppers whether you’re using these beautiful long sweet peppers, or stuffing regular or mini bell peppers.
Step 1 – Prepare the filling
In a skillet over medium heat, add your ground beef, shredded carrots and the whites of the sliced green onions. As the meat is cooking, break it apart into smaller pieces and cook it until it’s no longer pink – about 8 minutes. Stir in the teriyaki sauce, pineapple, and cooked rice, then season it to taste with salt and pepper. Once the mixture starts to bubble, turn off the heat and fold in a half a cup of the cheese, stirring until it’s melted.
Step 2 – Fill the peppers
Carefully slice the Aurora Long Sweet Peppers down the middle length-wise, and clean out excess membrane and seeds if necessary. Rinsing them under cold water usually will help get rid of any remaining seeds. Dry them with a paper towel and set them on a baking pan. Fill each pepper half with about a quarter cup of the filling and sprinkle the remaining cheese across the tops of all the peppers.
Step 3 – Bake the peppers
Heat your oven or air fryer to 350° F. If you’re using your oven, place the baking tray in the oven and bake the peppers for 10 to 12 minutes. If you’re using an air fryer, you might have to bake the peppers in batches depending on its size. Place the stuffed peppers in the air fryer tray, leaving spaces between them so that you can remove them easier. Air fry for 10 to 12 minutes and repeat with uncooked peppers as necessary.
That’s it! It’s such a quick and easy way to get an entire meal into a pepper. It’s healthy, delicious and a fun way to get more veggies into your family.
For Laura’s full Teriyaki Stuffed Peppers recipe, click here.
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