Bulgogi Stuffed Peppers
Sweet peppers filled with bulgogi flavoured beef and rice, baked until soft and lightly caramelised.
Made with Bulgogi marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £2.09 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your bulgogi marinade is ready (see the base recipe). Heat the oven to 200°C (180°C fan).
- 2
Cook the rice in lidded pan with 300 ml of water for 12 minutes, then rest for 10 minutes.
12 min - 3
Heat the oil in a pan over a medium high heat. Fry the carrot for 3 minutes, then add the mince and fry for 6 minutes, breaking it up, until browned.
9 min - 4
Stir in the marinade and cook for 3 minutes until the mince is cooked through with no pink. Mix in the rice and half the spring onions.
3 min - 5
Place the pepper halves in a deep baking dish and fill with the mixture. Pour the hot water around the peppers and cover with foil.
- 6
Bake for 30 minutes, uncover and bake for 10 minutes more, until the peppers are soft. Scatter with sesame seeds and the remaining spring onions.
40 min
Tips
- Pre cooking the filling means the peppers only need to soften in the oven.
- Pick peppers that sit flat so they do not tip over. Trim a sliver from the base if needed.
- Cool the filling slightly before packing it in if you are making it ahead.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through. Freeze for up to 2 months.
Questions
Can I use another meat?
Yes. Turkey, pork or lamb mince all work. Cook until browned and no pink remains.
Can I use leftover rice?
Yes, if it was cooled quickly and chilled. Add it to the hot mince and heat until steaming hot all the way through.
Can I add cheese?
Yes. A little mozzarella melted over the tops goes well, though it would no longer be dairy free.
More made with bulgogi marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.