Korean Beef Bulgogi Stuffed Peppers (Print version)
Savory marinated beef and fluffy rice fill roasted bell peppers for a satisfying Korean fusion main course.
# What you'll need:
→ Beef Bulgogi
01 - 14 oz beef sirloin or ribeye, thinly sliced
02 - 2 tbsp soy sauce (or tamari for gluten-free)
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 grated ginger
08 - 2 tbsp scallions, chopped
09 - 1 tsp black pepper
10 - 1 tsp toasted sesame seeds
→ Bell Peppers & Rice
11 - 4 large bell peppers, tops sliced off and seeds removed
12 - 2 cups cooked white 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
→ For Garnish
19 - 1 tbsp scallions, sliced
20 - 1 tsp toasted sesame seeds
# How to make it:
01 - Preheat 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 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 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 suggestions:
01 -
- The beef gets caramelized and tender while the peppers turn sweet and soft, creating this perfect texture contrast in every bite
- Its a complete meal in one colorful vessel that looks impressive but comes together faster than you might think
02 -
- Don't skip the foil cover during the first half of baking—the peppers steam and soften beautifully before developing those roasted edges
- Let the rice mixture cool slightly before stuffing, or you'll burn your fingers and the peppers might start cooking too fast
03 -
- If your peppers wobble in the baking dish, slice a tiny bit off the bottom to create a flat base without cutting through the cavity
- Set out scissors at the table so guests can snip their stuffed peppers directly onto their plates Korean style