Korean Inspired Bulgogi and Rice Stuffed Peppers

Bell peppers stuffed with a flavorful mixture of Bulgogi (Korean BBQ Beef), rice, and vegetables. A great way to combine classic Korean flavors in an easy-to-eat format.

Prep Time

20 minutes

Total Time

55 minutes

Calories

575

Level

Medium

Yields

4 servings

Cost

£3.30

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

American

Main Ingredient:

Beef•Rice

Cooking Style:

Quick & Easy•Grilling

Ingredients

Servings

4wholeBell Peppers(Choose a variety of colors for visual appeal.)

£3.00

1lbBulgogi (Korean BBQ Beef)(Can use pre-made or homemade. Recipe included at the end if homemade.)

£7.50

2cupsCooked Rice(Cooked and cooled. Jasmine or short-grain rice works well.)

£1.20

1mediumCarrot(Finely diced)

£0.15

0.5mediumOnion(Finely diced)

£0.20

0.5mediumZucchini(Finely diced)

£0.40

2stalksGreen Onion(Thinly sliced)

£0.30

1tablespoonSesame Oil

£0.15

1tablespoonSoy Sauce(Low sodium recommended)

£0.05

1teaspoonGochujang (Korean Chili Paste)(Adjust to taste, optional for extra spice.)

£0.10

1tablespoonSesame Seeds(For garnish)

£0.15

Total Cost

£13.20

£3.30 per serving

The Method

1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2
Prepare the Bell Peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Set aside.
3
Sauté Vegetables: Heat sesame oil in a large skillet or wok over medium heat. Add diced carrot and onion and cook for 3-4 minutes until softened. Add zucchini and cook for another 2 minutes.
4
Combine Filling Ingredients: In a large bowl, combine the cooked Bulgogi, cooked rice, sautéed vegetables, soy sauce, and Gochujang (if using). Mix well to ensure everything is evenly distributed.
5
Stuff the Peppers: Spoon the Bulgogi and rice mixture into each bell pepper half, packing it firmly.
6
Bake: Place the stuffed bell peppers in the prepared baking dish. Add about 1/2 cup of water to the bottom of the dish to prevent the peppers from drying out.
7
Bake for 30-35 minutes, or until the bell peppers are tender and the filling is heated through and slightly browned on top.
8
Garnish and Serve: Remove from the oven and garnish with sliced green onions and sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (375g)

575 kcal / 2406 kJ

Carbs

55g

21% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a vegetarian option, substitute the Bulgogi with a plant-based ground beef alternative or seasoned tofu.

Add a sprinkle of shredded mozzarella or provolone cheese on top of the stuffed peppers during the last 5 minutes of baking for a cheesy touch.

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Cooking Equipment

Oven

Large Skillet or Wok

Baking Dish (9x13 inch recommended)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a vegetarian option, substitute the Bulgogi with a plant-based ground beef alternative or seasoned tofu.

Add a sprinkle of shredded mozzarella or provolone cheese on top of the stuffed peppers during the last 5 minutes of baking for a cheesy touch.

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Korean Inspired Bulgogi and Rice Stuffed Peppers

Ingredients

The Method