Korean Beef Bulgogi Stuffed Peppers (Printable)

Tender bulgogi beef and seasoned rice fill roasted bell peppers for a hearty Korean-inspired main.

# What You’ll Need:

→ Beef Bulgogi Marinade

01 - 14 oz beef sirloin or ribeye, thinly sliced against the grain
02 - 2 tbsp soy sauce or tamari
03 - 1 tbsp brown sugar, packed
04 - 1 tbsp grated pear or apple
05 - 2 tsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp scallions, finely chopped
09 - 1 tsp freshly ground black pepper
10 - 1 tsp toasted sesame seeds

→ Stuffed Peppers

11 - 4 large bell peppers, any color
12 - 2 cups cooked white rice, jasmine or short-grain preferred
13 - 1 tbsp vegetable oil
14 - 1 small carrot, peeled and 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 diagonally
20 - 1 tsp toasted sesame seeds

# Directions:

01 - Preheat oven to 375°F. Slice tops off bell peppers and remove seeds and membranes. Stand peppers upright in a baking dish.
02 - Combine beef slices with soy sauce, brown sugar, grated pear, sesame oil, garlic, ginger, scallions, black pepper, and sesame seeds in a bowl. Toss thoroughly to coat and let marinate for 15 minutes at room temperature.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated beef in a single layer and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add onion and carrot. Sauté for 3 minutes until softened. Add chopped spinach and cook for 1 minute until wilted.
05 - Stir cooked rice into the skillet with vegetables. Add soy sauce and sesame oil, mixing well to combine. Remove from heat and let cool slightly.
06 - Combine cooked bulgogi beef with the seasoned rice mixture. Mix gently to distribute evenly.
07 - Fill each prepared bell pepper with the beef and rice mixture, packing gently but firmly. Mound slightly on top if needed.
08 - Cover baking dish loosely with aluminum foil. Bake for 25 minutes until peppers begin to soften.
09 - Remove foil and continue baking for 10 minutes until peppers are tender and filling is heated through.
10 - Garnish stuffed peppers with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The combination of tender beef and fluffy rice creates the most satisfying comfort food crossover
  • Roasting the peppers brings out their natural sweetness while the filling stays juicy and flavorful
  • Leftovers reheat beautifully for next day lunch boxes that coworkers will envy
02 -
  • Do not skip the fruit in the marinade as it is the secret to restaurant tender beef at home
  • Let the stuffed peppers rest for 5 minutes after baking so the filling sets slightly
  • The beef will continue cooking in the oven so do not overcook it in the skillet
03 -
  • Use a small ice cream scoop to evenly portion filling into each pepper
  • If peppers wobble, slice a tiny sliver off the bottom to create a flat base

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