Korean Beef Stuffed Peppers

Why You’ll Love This Recipe

These stuffed peppers put a fun twist on a classic comfort food by adding Korean-inspired flavors. They’re easy to prepare, healthy, and naturally gluten-free if made with tamari. The balance of sweet, salty, and savory flavors makes them stand out from traditional stuffed peppers, while the vibrant bell peppers add color, crunch, and nutrition.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bell peppers (red, yellow, or green)

• Ground beef

• Onion, finely chopped

• Garlic, minced

• Fresh ginger, grated

• Soy sauce or tamari

• Brown sugar or honey

• Sesame oil

• Cooked rice (white or brown)

• Carrots, shredded

• Green onions, sliced

• Sesame seeds, for garnish

• Salt and pepper to taste

Directions

1. Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Place cut side up in a baking dish.

2. In a skillet, heat sesame oil over medium heat. Add onion, garlic, and ginger; sauté until fragrant.

3. Add ground beef, cooking until browned. Drain excess fat if needed.

4. Stir in soy sauce, brown sugar, and carrots. Cook for 2–3 more minutes.

5. Remove from heat and mix in cooked rice and green onions. Season with salt and pepper.

6. Spoon the beef mixture into each pepper half, pressing down lightly to pack.

7. Cover with foil and bake for 25–30 minutes, until peppers are tender.

8. Garnish with sesame seeds and extra green onions before serving.

Servings and timing

This recipe makes 6 stuffed pepper halves (3 whole peppers).
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use ground turkey or chicken instead of beef for a lighter version.

• Add kimchi to the filling for extra tang and spice.

• Mix in quinoa instead of rice for a high-protein option.

• Top with shredded mozzarella or provolone for a cheesy version.

• Make them spicier with gochujang (Korean chili paste) stirred into the beef.

Storage/Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 15–20 minutes until warmed through, or microwave for 1–2 minutes per pepper. These also freeze well—wrap individually and store for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I make Korean beef stuffed peppers ahead of time?

Yes, you can assemble them up to a day in advance, refrigerate, and bake when ready.

What type of peppers work best?

Red, yellow, and orange peppers are sweeter, while green peppers have a more robust flavor.

Can I make them low-carb?

Yes, omit the rice or replace it with cauliflower rice.

Can I make these spicy?

Yes, add gochujang, red pepper flakes, or sriracha to the beef mixture.

Do I need to pre-cook the peppers?

No, baking them with the filling softens them perfectly.

Can I freeze stuffed peppers?

Yes, freeze before or after baking. Wrap tightly and store for up to 2 months.

What side dishes go well with these?

Steamed rice, kimchi, or a light cucumber salad pair beautifully.

Can I use leftover rice?

Yes, day-old rice works perfectly for the filling.

Can I make these vegetarian?

Yes, substitute the beef with crumbled tofu or lentils.

How do I keep the peppers from getting soggy?

Avoid overbaking and drain any excess liquid from the beef mixture before stuffing.

Conclusion

Korean beef stuffed peppers are a flavorful, wholesome twist on a classic dish. With tender bell peppers filled with savory-sweet beef and rice, they’re hearty, colorful, and bursting with flavor. Easy to prepare and customizable to your taste, they make a perfect weeknight dinner or meal-prep option that’s both comforting and unique.

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