Korean Beef Bulgogi Stuffed Peppers (Printer-Friendly)
Savory Korean beef and fluffy rice nestled in roasted bell peppers for a vibrant fusion main course.
# What You’ll Need:
→ Beef Bulgogi
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→ Bell Peppers & Rice
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→ For Garnish
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# How To Make It:
01 - Preheat the oven to 375°F.
02 - Combine beef slices with soy sauce, brown sugar, grated pear (or apple), sesame oil, garlic, ginger, scallions, black pepper, and sesame seeds. Mix thoroughly and marinate for at least 15 minutes.
03 - Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add marinated beef and cook for 3–4 minutes until browned and cooked through. Set aside.
04 - In the same skillet, add the onion and carrot, sauté for 3 minutes until softened. Stir in chopped spinach and cook for 1 minute.
05 - Add cooked rice to the skillet, season with 1 tbsp soy sauce and 1 tsp sesame oil, and mix well. Remove from heat and let cool slightly.
06 - Combine the cooked bulgogi with the rice mixture. Fill each prepared bell pepper with the mixture, packing it gently.
07 - Arrange stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.
08 - Garnish with sliced scallions and toasted sesame seeds before serving.
# Helpful Hints:
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- The sweet and savory beef filling transforms humble peppers into something restaurant worthy
- Leftovers reheat beautifully for next day lunch boxes
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- Do not overstuff the peppers or they might split during baking
- Letting the rice cool slightly before mixing prevents it from becoming gummy
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- Freeze the beef for 20 minutes before slicing to get thin, even pieces
- Save any leftover marinade to brush on the peppers during the final bake