Bibimbap Stuffed Peppers

What happens when you mix together stuffed peppers and simple bibimbap? This tasty and easy meal happens! This recipe is great for meal prepping or an easy dinner. ENJOY!

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One of my favorite Korean dishes is Bibimbap. It’s like a Korean fried rice. Traditionally, it is served in an extremely hot stone bowl, which helps to crisp up the rice. One of my favorite food-themed family potlucks was when my mom would put together an amazing “Make Your Own Bibimbap.” She would break out the best fixings like kimchi, cucumber kimchi, seasoned soybean sprouts, seasoned spinach, watercress namul, tofu, and so much more! By all means, I made some of the best bibimbap bowls at our family potlucks, but there is no way I could create that as a regular, weekly meal.

Thanks to college, I learned how to simply recipes without losing the amazing taste and flavor. One of the recipes I created far too often was Stuffed Peppers. I loved the idea of baking a bunch of yummy ingredients with some sauce into a pepper. This hatched my idea of creating this fun recipe. I smashed two of my favorite foods to make an even greater recipe that is easy, delicious, and quick!

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Here’s the 411 for those not familiar with the stars of this recipe:

• Gochujang: This is a thick and spicy/sweet paste commonly used in Korean food. It provides the needed “umami” flavor in many recipes. You can buy this at any international grocery store or in some international food sections in regular grocery stores.
• Liquid Aminos: Great healthy soy sauce alternative that I recommend you try to incorporate more into your life. This can be found in most grocery stores in the condiments section.
• Agave: This is a great liquid sweetener to use in replacement of processed sugar. There are many other types of sweeteners you can use instead such as Maple Syrup or Stevia. I prefer using Agave because it has a very neutral taste.
• Rice Vinegar: Rice Vinegar is just a type of vinegar created from rice. You can find this in all grocery stores in the international food section.

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 stuffed peppers

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INGREDIENTS

Stuffed Peppers

• 2 Red Bell Peppers
• 1/2 Baby Bok Choy, finely diced
• 1 Small Carrot, finely diced
• 1/2 c Shiitake Mushrooms, finely diced
• 1/2 c Soybean Sprouts, finely diced
• 1/2 c Green Onions, chopped
• 1 c Cooked Brown Rice

Gochujang Sauce

• 2 Tbsp Gochujang Paste
• 1 Tbsp Liquid Aminos (may use soy sauce or coconut aminos)
• 1 Tbsp Agave (may use maple syrup)
• 1 tsp Rice Vinegar
• 1/2 tsp Garlic Powder (may mince 1 garlic clove)

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INSTRUCTIONS

1. Preheat oven to 400 deg F. Prepare baking pan with oil, parchment paper, or baking mats.
2. Wash red bell peppers and chop down the long edge of the pepper, splitting the stem in half. Remove seeds and place on baking pan. Optional to coat in oil.
3. Bake for 15-20 minutes until edges of bell pepper are roasted.
4. Wash remaining vegetables. Before chopping vegetables, steam Bok Choy, carrot, soybean sprouts, and mushrooms for 4-6 minutes (depending on how soft you prefer your vegetables).
5. Once steamed, finely dice Bok Choy, carrot, soybean sprouts, and mushrooms. Then, finely chop up green onions.
6. In a small bowl, mix all gochujang ingredients together.
7. In a large bowl, thoroughly mix cooked rice, vegetables, and 1-2 Tbsp gochujang sauce (be sure to save some sauce to drizzle at the end).
8. Fill bell pepper halves with mixture (be sure to pack it into all the open spots). Bake again for 5 minutes.
9. Remove from oven, drizzle more gochujang sauce, top with some fresh green onion, and serve!

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I hope you have fun changing up your bibimbap bowls or your stuffed red peppers with this fun clash of recipes. Feel free to substitute your favorite vegetables and it make it your own masterpiece to ENJOY!
- Nutti Nelli

PROCESS SHOTS (Click to enlarge)

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