Korean Beef Bulgogi Stuffed Peppers (Printable)
Tender Korean marinated beef and seasoned rice fill roasted bell peppers for a satisfying fusion 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 pear or apple, grated
05 - 2 tsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp scallions, chopped
09 - 1 tsp black pepper
10 - 1 tsp toasted sesame seeds
→ Bell Peppers & Rice Filling
11 - 4 large bell peppers, tops removed and seeded
12 - 2 cups cooked jasmine rice
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
→ Garnish
19 - 1 tbsp scallions, sliced
20 - 1 tsp toasted sesame seeds
# How To Make It:
01 - Preheat oven to 375°F for roasting stuffed peppers.
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 to coat all beef slices evenly.
03 - Let beef marinate at room temperature for at least 15 minutes to develop flavor.
04 - 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. Transfer beef to a plate.
05 - In the same skillet, add onion and carrot. Sauté for 3 minutes until softened. Add chopped spinach and cook for 1 minute until wilted.
06 - Add cooked rice to the skillet with vegetables. Season with 1 tbsp soy sauce and 1 tsp sesame oil. Mix well to combine. Remove from heat and cool slightly.
07 - Mix cooked bulgogi beef with the seasoned rice mixture.
08 - Fill each prepared bell pepper with the beef and rice mixture, packing gently to avoid tearing peppers.
09 - Arrange stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes until peppers are tender.
10 - Sprinkle sliced scallions and toasted sesame seeds over each stuffed pepper before serving.
# Expert Tips:
01 -
- The pear in the marinade tenderizes the beef so perfectly, you will cut it with a fork
- Everything cooks in one pan except the final bake, meaning less cleanup and more flavor
02 -
- Dont skip the grated fruit in the marinade, it is absolutely essential for authentic tender beef
- Let the filling cool slightly before stuffing so you do not accidentally cook the peppers from the inside out
03 -
- Use a small spoon to gently press the filling into the pepper corners without tearing the walls
- If your peppers wobble in the baking dish, slice a tiny bit off the bottom to make them sit flat