Korean Beef Bulgogi Stuffed Peppers (Printable version)
Tender marinated beef and seasoned rice fill roasted bell peppers for a satisfying Korean-inspired meal.
# What You’ll Need:
→ Beef Bulgogi Marinade
01 - 14 oz beef sirloin or ribeye, thinly sliced
02 - 2 tbsp soy sauce or tamari
03 - 1 tbsp brown sugar
04 - 1 tbsp grated pear or apple
05 - 2 tsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tbsp grated fresh ginger
08 - 2 tbsp chopped scallions
09 - 1 tsp freshly ground black pepper
10 - 1 tsp toasted sesame seeds
→ Bell Peppers & Rice Filling
11 - 4 large bell peppers, any color
12 - 2 cups cooked white rice, jasmine or short grain
13 - 1 tbsp vegetable oil
14 - 1 small carrot, finely diced
15 - 1 small onion, finely chopped
16 - 1/2 cup chopped baby spinach
17 - 1 tbsp soy sauce
18 - 1 tsp sesame oil
→ Garnish
19 - 1 tbsp sliced scallions
20 - 1 tsp toasted sesame seeds
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Combine beef slices with soy sauce, brown sugar, grated pear, sesame oil, garlic, ginger, scallions, black pepper, and sesame seeds in a bowl. 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 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. Mix well and remove from heat. Let cool slightly.
06 - Combine cooked bulgogi with the rice mixture. Slice tops off bell peppers and remove seeds. Fill each pepper with the mixture, packing 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 rice soaks up all those bulgogi juices while the peppers turn sweet and tender
- Everything cooks together in one pan so cleanup is almost effortless
02 -
- The pears in the marinade are not optional, they are what makes restaurant quality bulgogi at home
- Do not skip covering the peppers for the first 25 minutes or they will dry out before the filling heats through
03 -
- Freeze the beef for 20 minutes before slicing to get paper thin strips effortlessly
- Save the pepper tops, chop them, and add them to the rice mixture for less waste