Kimchi Fried Rice Stuffed Peppers
Bell peppers stuffed with beef kimchi fried rice, topped with melted mozzarella cheese.
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.