Kimchi Fried Rice Stuffed Peppers

Stuffed Peppers are great for turning dishes that you might find ordinary into special, fun, and nutritious meals. The peppers are usually stuffed with a combination of rice, veggies, and meat. I thought it would be fun to create a fusion dish by stuffing peppers with kimchi fried rice along with crispy bacon bits.

Although you may not yet be familiar with kimchi fried rice, it is very popular in Korea where people enjoy it on a daily basis. Since a Korean household always has kimchi on hand, it can be quick to toss together some kimchi and leftover rice and fry them. Kimchi fried rice is not too difficult to make, but is a kind of Korean comfort food.

Stuff kimchi fried rice and beef inside bell peppers to create a dish loaded with fun, exciting tastes and colors. If you’re feeling daring, top the stuffed peppers with melted mozzarella cheese and fried eggs!

You can control the heat level of the kimchi fried rice stuffing by buying the right variety of kimchi for you. If you can handle a good amount of heat, kimchi from Korean grocery stores can be quite spicy. On the other hand, kimchi from non-Korean local grocery stores is usually more mild in flavor.

Scroll down and start making this fun dish!

Ingredients

• 1 1/2 cup Medium grain white rice, or 3 cups cooked rice
• 1 1/2 lb Ground beef
• 8 Bell peppers
• 1 1/2 cup Kimchi
• 2 Tbsp Sesame oil
• 1/2 cup shredded mozzarella cheese
• 2 Tbsp Parsley or scallion for garnish

Instructions

If you have 3 cups of leftover cooked rice, your first step is done. If not, start by cooking the rice. Although any type of rice will do, medium-grain white rice would typically be found in Korean kimchi fried rice. Put 1-1/2 cup of rinsed rice and 2 cups of water together in a sauce pan with the lid on. Cook on high heat for 5 minutes until the water starts to boil, then turn the heat down to low and cook for an additional 20 minutes. Remove rice from heat and let it rest for 5 minutes.

Next, cook the ground beef in a skillet over high heat for 15 minutes, until the beef is browned. Then, add 1 cup of kimchi with juice. Cut the kimchi into small pieces with a pair of kitchen scissors. Since kimchi is usually dripping with juice, I find scissors to be the most convenient and least messy way to chop up kimchi.

To modify this recipe as a vegetarian dish, skip the beef and stir-fry the kimchi with 2 Tbsp of vegetable oil. Also, be sure to use vegetarian kimchi made without fish sauce.

Add 3 cups of cooked rice to the skillet with kimchi and ground beef and stir fry them together. Cook for 5 minutes. Mix in sesame oil to add delicious, nutty flavor.

While the filling for the stuffed peppers is cooking, prepare the bell peppers by cutting off the tops and removing the seeds. If you like your bell peppers to be cooked well-done when finished cooking in the oven, boil them in hot water for 5 minutes before stuffing them. However, skip boiling if you like your bell peppers to still have a slight crunch when finished cooking.

Place the bell peppers in an oven-safe casserole dish large enough to hold the peppers. Now, stuff them with beef kimchi fried rice. Add a quarter cup of water to the casserole dish and cover it with aluminum foil. Put the stuffed peppers into a 400º F preheated oven and bake for 20 minutes. Remove the foil and top each stuffed peppers with 2 tablespoons of shredded mozzarella cheese. Place the stuffed peppers back into the oven and bake for an additional 10 minutes.

Once the cheese has melted and the peppers have cooked, take the stuffed peppers out of the oven. Garnish with chopped parsley or scallion. Put fried eggs over the stuffed peppers if desired.

Enjoy!

If you liked Kimchi Fried Rice Stuffed Peppers, you might also enjoy Korean Sweet and Savory Meatballs or Korean Spicy Soba Noodle Salad. Also, be sure to subscribe via email or follow on Instagram to be notified all my latest recipes!

Print Recipe

Kimchi Fried Rice Stuffed Peppers

Bell peppers stuffed with beef kimchi fried rice, topped with melted mozzarella cheese.

Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

Course: dinner, lunch, Main Course

Cuisine: American, Fusion, Korean

Keyword: gluten-free, Rice, vegetarian modifiable

Servings: 4

Ingredients

• 1½ cup Medium grain white rice or 3 Cups cooked rice
• 1½ lb Ground beef
• 1½ cup Kimchi
• 2 Tbsp Sesame oil
• 8 Bell Peppers
• ½ cup Shredded mozzarella cheese
• 2 Tbsp Parsley or scallion for garnish

Instructions

• Cook 1½ cup of white medium-grain rice in a saucepan with 2 cups of water on high heat, covered, for 5 minutes until the water starts to boil. Reduce the heat to low and simmer for 20 minutes. Remove from heat and let rest for 5 minutes.
• Cook the ground beef in a preheated skillet on high heat until browned.
• Then, add 1½ cup of kimchi with juice to the skillet and chop it small with a pair of kitchen scissors. Add 3 cups of cooked rice to the kimchi mixture and stir fry. Add sesame oil.
• Wash and remove the top and seeds from the bell peppers. For softer bell peppers, boil them for 5 minutes in hot water. Stuff the bell peppers with the beef kimchi fried rice. Put them in an oven-safe dish large enough to fit all the bell peppers with ¼ cup of water. Cover the dish with aluminum foil.
• Put the stuffed bell peppers into a 400° F preheated oven and bake for 20 minutes. Remove the aluminum foil and top the stuffed peppers with shredded mozzarella cheese. Bake for an additional 10 minutes, until the cheese is melted and the peppers are cooked. Add fried egg on top if desired.

Notes

• To make this recipe vegetarian, use kimchi made without fish sauce and skip the ground beef. Instead, use 2 Tbsp of vegetable oil while cooking the kimchi fried rice. 
• Dial in the spiciness of the dish by buying the right brand of kimchi for you. If you can handle a good amount of heat, kimchi from Korean grocery stores can be quite spicy. On the other hand, kimchi from non-Korean local grocery stores are usually more mild in flavor.

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