Korean Beef Bulgogi Stuffed Peppers (Printable)
Korean bulgogi and seasoned rice packed into roasted bell peppers, baked until tender.
# What You'll Need:
→ Beef Bulgogi
01 - 14 oz beef sirloin or ribeye, thinly sliced
02 - 2 tablespoons soy sauce (or tamari for gluten-free)
03 - 1 tablespoon brown sugar
04 - 1 tablespoon grated pear or apple
05 - 2 teaspoons sesame oil
06 - 2 garlic cloves, minced
07 - 1 tablespoon grated ginger
08 - 2 tablespoons scallions, chopped
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon toasted sesame seeds
→ Bell Peppers & Rice
11 - 4 large bell peppers, tops sliced off and seeds removed
12 - 2 cups cooked white rice, preferably jasmine or short grain
13 - 1 tablespoon vegetable oil
14 - 1 small carrot, diced
15 - 1 small onion, finely chopped
16 - 1/2 cup baby spinach, chopped
17 - 1 tablespoon soy sauce
18 - 1 teaspoon sesame oil
→ Garnish
19 - 1 tablespoon scallions, sliced
20 - 1 teaspoon toasted sesame seeds
# How To Make It:
01 - Set oven temperature to 375°F and allow to fully preheat.
02 - In a mixing bowl, combine beef with soy sauce, brown sugar, grated pear or apple, sesame oil, garlic, ginger, chopped scallions, black pepper, and sesame seeds. Mix thoroughly to coat the beef and marinate for at least 15 minutes.
03 - Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add marinated beef and sauté for 3 to 4 minutes until browned and cooked through. Transfer beef to a plate and set aside.
04 - In the same skillet over medium heat, add chopped onion and diced carrot; sauté for 3 minutes until vegetables soften. Add chopped spinach, stir, and cook for 1 additional minute.
05 - Add cooked white rice to the skillet. Season evenly with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Stir to combine thoroughly and remove from heat to cool slightly.
06 - Mix together the cooked beef bulgogi and rice mixture. Spoon the combined filling into each prepared bell pepper, packing the mixture gently.
07 - Arrange stuffed bell peppers upright in a baking dish. Loosely cover with foil. Bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.
08 - Sprinkle with sliced scallions and toasted sesame seeds before serving.
# Expert Suggestions:
01 -
- The secret layering of rice, beef, and vegetables inside bell peppers means each bite bursts with flavor and texture.
- Stuffed peppers are impressively vibrant but surprisingly forgiving—a dish sure to dazzle friends with minimal fuss.
02 -
- Packing the peppers with hot rice will make them soggy or split—let the mix cool before stuffing, even when impatient.
- Swapping in cold leftover rice keeps everything pleasantly chewy rather than mushy.
03 -
- Bake the peppers covered first to steam and soften them, then uncover for just the right roasted finish.
- Let everyone add their own fresh garnishes at the table—extra scallions, sesame, or chili threads give each serving a custom touch.