Korean Bulgogi Stuffed Peppers with Vegetable Fried Rice

Korean Bulgogi Stuffed Peppers with Vegetable Fried Rice

Roasted bell peppers filled with savory-sweet bulgogi-style beef and served with lightly seasoned vegetable fried rice.

Serves: 4 · Prep: 20 min · Cook: 25 min · Total: 45 min

Ingredients

Main Ingredients

• 4 large bell peppers, about 700 g total
• 500 g (1.1 lb) ground beef
• 600 g warm cooked rice, about 3¾ cups
• 150 g onion, diced
• 100 g carrot, finely diced
• 4 green onions, thinly sliced
• 1 Tbsp minced garlic
• 2 Tbsp neutral cooking oil, divided
• 2 tsp toasted sesame seeds

Bulgogi-Style Sauce

• 3 Tbsp Korean soy sauce
• 1 Tbsp brown sugar or honey
• 1 Tbsp sesame oil
• 1 Tbsp mirin or cooking wine
• ½ tsp black pepper
• Optional: 2 Tbsp Asian pear juice for extra tenderness and sweetness

1. Cook the Bulgogi-Style Beef

1. Heat a wide skillet over medium-high heat for about 2 minutes. Add 1 Tbsp cooking oil.
2. Add the ground beef in a wide layer. Leave it undisturbed for about 1 minute, then break it up and cook for 4–5 minutes until browned and most moisture has evaporated.
3. Add half of the onion and the garlic. Stir-fry for 1 minute.
4. Add soy sauce, brown sugar or honey, mirin, and black pepper. Cook for another 2–3 minutes until the sauce clings to the beef and turns glossy.
5. Turn off the heat and stir in the sesame oil.

Chef tip: Do not add the soy-based sauce too early. Brown the beef first, then add the sauce so the meat develops flavor without the soy sauce scorching.

2. Roast and Fill the Bell Peppers

1. Preheat the oven to 220°C / 425°F.
2. Slice the bell peppers in half lengthwise and remove the seeds and white membranes.
3. Brush the peppers lightly with oil and season with a small pinch of salt.
4. Arrange cut-side up and roast for 10–12 minutes, until the edges begin to blister and the flesh starts to soften.
5. Fill each pepper generously with the bulgogi-style beef.
6. Return to the oven for 8–10 minutes. For deeper color, broil for the final 1–2 minutes while watching carefully.
7. Finish with sliced green onion and sesame seeds.

3. Make the Vegetable Fried Rice

1. Heat the remaining 1 Tbsp cooking oil in a clean skillet over medium-high heat.
2. Add the remaining onion and carrot. Stir-fry for 2–3 minutes until slightly softened.
3. Add the white parts of the green onions, then add the rice.
4. Spread and break up the rice with a spatula. Stir-fry for 3–4 minutes until hot and lightly toasted.
5. If desired, drizzle 1–2 tsp soy sauce around the edge of the pan for aroma rather than heavy seasoning.
6. Turn off the heat and mix in the green onion tops, sesame seeds, and a few drops of sesame oil.

How to Plate It

Spoon the fried rice into a neat mound on one side of a large plate. Arrange two stuffed pepper halves at an angle beside it. A mix of red and yellow peppers creates the most vibrant presentation. Finish with a few green onion rings and sesame seeds.

Easy Variations

• Spicy: Add 1 Tbsp gochujang and ½ tsp gochugaru to the beef sauce.
• Cheesy: Top the filled peppers with mozzarella and bake for another 3–4 minutes.
• Lower carb: Replace the fried rice with cauliflower rice.
• Leftovers: Use extra beef filling for rice bowls, kimbap, or Korean-style lettuce wraps.

Storage and Reheating

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 180°C / 350°F oven for 8–10 minutes, or microwave until piping hot throughout.