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Bibimbap Stuffed Peppers

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6 multi-colored sweet bell peppers
3 tablespoons extra-virgin olive oil, divided
3 teaspoons sesame oil, divided
2 eggs, lightly beaten
½ 6-ounce bag baby spinach leaves
1 tablespoon minced garlic
1 teaspoon crushed red pepper
1 pound thinly sliced top round steak, cut into small cubes
1 cup steamed jasmine rice
2/3 cup Gochujang Unchained Glaze 

Preheat oven to 375 degrees. Cut the tops off the 6 peppers and chop up what you remove. Clean out the peppers to make them “bowls.” In a wok, using a small amount of the olive and sesame oil, caramelize the chopped peppers and transfer them to a large bowl. In the same wok (rinsed or wiped quickly between batches, if you prefer) scramble the eggs until firm and fluffy. Transfer to the bowl. Using a bit more of the oils, saute the spinach leaves. When they are softened, stir in the garlic and crushed red pepper. Cook for 1 minute and add to the bowl.

Add the last of the oil and increase heat under the wok to high. Carefully add the beef, stirring until crusty on the edges but still cooked only medium. Transfer the beef to the bowl along with the jasmine rice. Add the Gochujang Unchained Glaze. Mix thoroughly to coat all ingredients with sauce. Stuff the peppers and arrange in a stainless steel roasting pan or glass casserole so they stand up, pouring a small amount of water into the bottom. Set in the oven for 15-20 minutes, until the peppers start to soften and the stuffing gets crispy on top. Serve hot with additional sauce. Serves 6

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