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Bibimbap Stuffed Bell Peppers
Bibimbap Stuffed Bell Peppers
Classic DishBibimbap
Bell peppers generously filled with seasoned rice, stir-fried beef and vegetables, then baked until tender.
- Preparation time
- 25 min
- Cooking time
- 30 min
- Total time
- 55 min
- Servings
- 4
Instructions
Prepare Peppers
- 1Preheat oven to 375°F (190°C). Place pepper halves cut-side up in a baking dish.
- 2Bake for 15-20 minutes until slightly tender.
Cook Beef and Vegetables
- 1In a bowl, combine ground beef with marinade ingredients (soy sauce, 1 tbsp sesame oil, garlic, sugar). Mix well.
- 2Heat a pan over medium-high heat. Add marinated beef and cook until browned. Drain excess fat.
- 3Remove beef from pan. Set aside. Add carrots to the same pan and stir-fry for 2 minutes.
- 4Add mushrooms and stir-fry until tender. Return beef to the pan. Stir in blanched spinach and bean sprouts. Cook for 1 minute more.
Assemble and Bake
- 1In a separate bowl, combine cooked rice with 2 tsp sesame oil, soy sauce, and sesame seeds. Mix well.
- 2Divide the seasoned rice among the par-baked bell pepper halves.
- 3Top the rice with the beef and vegetable mixture.
- 4Cover the baking dish with foil and bake for 10-15 minutes, or until peppers are fully tender and filling is heated through.
Serve
- 1Remove foil. Top each stuffed pepper with a fried egg, if desired.
- 2Serve immediately with gochujang sauce on the side.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 35 g
- Fat
- 25 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbs | 45 g |
Tips
- For best results, use slightly sticky rice as it holds together better when stuffing the peppers.
- Ensure the bell peppers are par-baked to tenderize them before stuffing and final baking.
- A drizzle of extra sesame oil and a sprinkle of toasted sesame seeds enhances the authentic Korean flavor.
