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Bibimbap Stuffed Bell Peppers

Asian cuisineKorean cuisine
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Bibimbap Stuffed Bell Peppers

Bibimbap

  1. Bibimbap Stuffed Bell Peppers

Prep: 25 min • Cook: 30 min. 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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Bell Peppers

  • 4 pcs bell peppers(large, halved lengthwise, seeds removed)

Beef and Marinade

  • 1lb ground beef
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp sugar

Vegetables

  • 4oz shiitake mushrooms(sliced)
  • 5oz spinach(blanched and chopped)
  • 1 cup carrots(julienned)
  • 1 cup bean sprouts(blanched)

Rice and Seasoning

  • 4 cup cooked rice(preferably short-grain or medium-grain)
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp sesame seeds

Optional Toppings

  • 4 pcs fried egg
  • gochujang sauce(to serve)

Instructions

Prepare Peppers

  1. Preheat oven to 375°F (190°C). Place pepper halves cut-side up in a baking dish.
  2. Bake for 15-20 minutes until slightly tender.

Cook Beef and Vegetables

  1. In a bowl, combine ground beef with marinade ingredients (soy sauce, 1 tbsp sesame oil, garlic, sugar). Mix well.
  2. Heat a pan over medium-high heat. Add marinated beef and cook until browned. Drain excess fat.
  3. Remove beef from pan. Set aside. Add carrots to the same pan and stir-fry for 2 minutes.
  4. Add 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

  1. In a separate bowl, combine cooked rice with 2 tsp sesame oil, soy sauce, and sesame seeds. Mix well.
  2. Divide the seasoned rice among the par-baked bell pepper halves.
  3. Top the rice with the beef and vegetable mixture.
  4. Cover the baking dish with foil and bake for 10-15 minutes, or until peppers are fully tender and filling is heated through.

Serve

  1. Remove foil. Top each stuffed pepper with a fried egg, if desired.
  2. Serve immediately with gochujang sauce on the side.

Nutrition

Servings
4
Serving size (imperial)
10.6 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal183.3 kcal2,200 kcal
Protein35 g11.7 g140 g
Fat25 g8.3 g100 g
Carbs45 g15 g180 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.

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