Teriyaki Chicken Stuffed Peppers

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced
• 4 red bell peppers, halved and seeds removed
• 1 cup cooked brown rice
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• 2 green onions, sliced
• 2 tbsp toasted sesame seeds

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   In a large skillet over medium-high heat, cook the diced chicken until no longer pink, about 8-10 minutes. Drain any excess liquid.