Korean Beef Bulgogi Stuffed Peppers (Printer-friendly)
Savory Korean beef with jasmine rice stuffed in tender roasted bell peppers for a satisfying fusion meal.
# What You 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 - 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:
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- The way the roasted bell peppers become edible bowls that infuse every bite with their natural sweetness
- A complete meal in one vessel that looks impressive but secretly saves you from doing multiple dishes
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- Do not skip the foil covering step or the peppers will char before the filling has time to heat through completely.
- The marinating time for the beef can be extended up to overnight for deeper flavor penetration.
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- Use kitchen shears to slice the beef into thin strips instead of a knife for easier handling
- Add a tablespoon of gochujang to the marinade if you crave that spicy kick