Apricot Ginger Teriyaki Stuffed Peppers

Apricot Ginger Teriyaki Stuffed Peppers

Featuring

These colorful stuffed peppers are filled with savory rice, ground meat, and vegetables, all seasoned with Apricot Ginger Teriyaki Glaze. The glaze flavors the filling and is also brushed over the tops for a shiny, sweet savory finish.

Ingredients

Peppers

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 teaspoon olive oil, for greasing the baking dish

Filling

• 1 tablespoon olive oil
• 1/2 pound ground turkey or beef
• 1/2 cup finely diced yellow onion
• 1 small carrot, finely diced
• 1/2 cup finely diced zucchini
• 2 cloves garlic, minced
• 1 cup cooked rice (white or brown)
• 1/3 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella or Monterey Jack cheese

Apricot Ginger Teriyaki Top Glaze

• 3 tablespoons Apricot Ginger Teriyaki Glaze
• 1 tablespoon water

To Serve

• Chopped fresh parsley or green onions

Instructions

1. Prepare the peppers
   1. Preheat the oven to 375°F.
   2. Grease a baking dish just large enough to hold the peppers upright with 1 teaspoon olive oil.
   3. Slice the tops off the peppers, remove seeds and membranes, and trim the bottoms if needed so they stand upright without tipping.
   4. Place the peppers in the prepared baking dish.
2. Cook the filling
   1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
   2. Add the ground turkey or beef and cook, breaking it up with a spoon, until no longer pink, about 5 to 7 minutes.
   3. Add the diced onion, carrot, and zucchini. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened.
   4. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Season the filling with Apricot Ginger Teriyaki Glaze
   1. Reduce the heat to low.
   2. Add the cooked rice, 1/3 cup Apricot Ginger Teriyaki Glaze, soy sauce, rice vinegar, grated ginger, salt, and black pepper to the skillet.
   3. Stir until everything is well combined and the rice is evenly coated in the sauce.
   4. Taste and adjust seasoning with a pinch more salt if needed.
   5. Remove from the heat and let cool for 5 minutes.
   6. Stir in the shredded cheese until just combined.
4. Fill the peppers
   1. Spoon the warm filling into the prepared peppers, packing it down lightly with the back of the spoon.
   2. Fill to just above the top edge of each pepper.
5. Make the Apricot Ginger Teriyaki top glaze
   1. In a small bowl stir together 3 tablespoons Apricot Ginger Teriyaki Glaze and 1 tablespoon water until smooth and slightly loosened.
6. Bake
   1. Brush a little of the glaze mixture over the exposed filling on each pepper.
   2. Cover the baking dish loosely with foil.
   3. Bake for 25 minutes.
   4. Remove the foil, brush more glaze over the tops, and bake uncovered for another 10 to 15 minutes, until the peppers are tender and the tops are lightly caramelized and glossy.
7. Finish and serve
   1. Let the stuffed peppers rest for 5 minutes.
   2. Spoon any extra sauce from the bottom of the dish over the tops.
   3. Sprinkle with chopped parsley or green onions.
   4. Serve warm with the jar of Apricot Ginger Teriyaki Glaze at the table so diners can add an extra drizzle if they like.

Tips

• Par cook very firm peppers in boiling water for 2 to 3 minutes before stuffing if you prefer softer peppers.
• Use leftover cooked quinoa in place of rice for extra protein.
• Stuffed peppers reheat well. Store covered in the refrigerator for up to 3 days and warm in a 325°F oven until heated through.