Description
Experience the comforting flavors of Korean beef bulgogi reimagined in vibrant stuffed bell peppers. This dish combines savory beef, colorful vegetables, and fluffy rice for a hearty and delicious meal.
Ingredients
Scale
- 1 lb (450g) ground beef (preferably flank steak, thinly sliced)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon minced ginger
- 1 tablespoon Gochujang (Korean red chili paste) – adjust for spice preference
- 1 tablespoon rice vinegar
- 1 tablespoon scallions, finely chopped (green part only)
- 1 tablespoon sesame seeds
- 1 small carrot, julienned
- 1 small onion, thinly sliced
- 1 cup mushrooms, thinly sliced (shiitake or button mushrooms work well)
- Salt and pepper to taste
- 1 cup jasmine rice (or short-grain rice)
- 2 cups water
- Pinch of salt
- 4 large bell peppers (any color: red, yellow, or green)
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This temperature will help roast the bell peppers perfectly, ensuring they are tender yet still retain some structure.
- In a medium saucepan, combine 1 cup of jasmine rice, 2 cups of water, and a pinch of salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes. You’ll know it’s done when all the water is absorbed and the rice is fluffy.
- While the rice is cooking, prepare the beef bulgogi filling. In a large skillet over medium heat, add the ground beef. Cook for about 5-7 minutes, breaking it up with a spatula until it’s browned and cooked through. Aim for a nice golden color without burning.
- Add the minced garlic and ginger to the skillet with the beef, stirring constantly for about 1 minute until fragrant. This step is crucial as it infuses the beef with aromatic flavors.
- Next, stir in the soy sauce, brown sugar, sesame oil, Gochujang, and rice vinegar. Mix well and let it simmer for another 2-3 minutes until the sauce thickens slightly and coats the beef. Be careful not to let it burn; keep an eye on the heat.
- Incorporate the sliced onions, mushrooms, carrots, scallions, and sesame seeds into the beef mixture. Cook for an additional 5 minutes until the vegetables are softened but still vibrant. This adds texture and freshness to your filling.
- While the filling is cooling slightly, prepare the bell peppers. Cut the tops off the peppers and remove the seeds. Drizzle a little olive oil inside each pepper and season with salt and pepper. This will enhance the flavor of the peppers as they roast.
- Once the rice is cooked, fluff it with a fork and mix it gently into the beef filling. Ensure everything is well combined; this will make each bite perfectly balanced.
- Stuff each bell pepper generously with the beef and rice mixture, packing it down gently. Place the stuffed peppers upright in a baking dish, allowing them to stand on their own.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. You’ll know they’re ready when the peppers are tender and the filling is heated through. Remove the foil for the last 5 minutes if you want a slight char on top.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: One common mistake is overcooking the beef filling, which can make it tough. Use a high-quality soy sauce for better flavor. For an extra crunch, consider adding chopped nuts like walnuts or cashews to the filling.