Korean Beef Bulgogi Stuffed Peppers (Print Version)
Savory marinated beef and rice stuffed in roasted bell peppers for a satisfying Korean-inspired meal.
# What You Need:
→ Beef Bulgogi
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→ Bell Peppers & Rice
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→ For Garnish
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# Preparation Steps:
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. 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.
# Expert Advice:
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- The sweet and savory beef filling creates an irresistible flavor explosion that keeps everyone coming back for seconds
- Everything cooks in one pan except the final bake, making cleanup surprisingly manageable
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- Do not skip the grated fruit in the marinade because it is the secret to restaurant tender beef at home
- Letting the rice mixture cool slightly before stuffing prevents the peppers from becoming soggy during baking
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- Partially freeze the beef for 30 minutes before slicing to get paper thin cuts every time
- Stand the stuffed peppers in a muffin tin if your baking dish is too wide