Korean Beef Bulgogi Stuffed Peppers (Printable Version)
Savory Korean beef bulgogi meets fluffy rice in roasted bell peppers for a satisfying main course.
# Ingredient List:
→ Beef Bulgogi
01 - 14 oz beef sirloin or ribeye, thinly sliced
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp brown sugar
04 - 1 tbsp pear or apple, grated
05 - 2 tsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tbsp grated ginger
08 - 2 tbsp scallions, chopped
09 - 1 tsp black pepper
10 - 1 tsp toasted sesame seeds
→ Bell Peppers & Rice
11 - 4 large bell peppers, tops sliced off and seeds removed
12 - 2 cups cooked white rice (jasmine or short grain)
13 - 1 tbsp vegetable oil
14 - 1 small carrot, diced
15 - 1 small onion, finely chopped
16 - 1/2 cup baby spinach, chopped
17 - 1 tbsp soy sauce
18 - 1 tsp sesame oil
→ For Garnish
19 - 1 tbsp scallions, sliced
20 - 1 tsp toasted sesame seeds
# Directions:
01 - Preheat the oven to 375°F.
02 - In a bowl, 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. 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.
# Expert Tips:
01 -
- The sweet and savory beef filling turns ordinary bell peppers into something everyone actually gets excited about eating
- Leftovers pack beautifully for lunch, and the flavors somehow taste even better the next day
02 -
- Slice your beef as thin as possible and against the grain, or ask your butcher to do it for you
- Let the beef marinate while you prep the vegetables, those 15 minutes really do make a difference
03 -
- Add gochujang to the marinade if you want heat, it builds flavor better than hot sauce ever could
- Ground chicken or firm tofu work surprisingly well if you need to skip the beef