Bibimbap Stuffed Peppers – A New Twist on the Classic Korean Bibimbap
Welcome and I hope you came looking for a delicious vegan stuffed pepper recipe! I sure do have a good one for you! It’s made with my own version of Bibimbap and is quite tasty, if I don’t say so myself.
A bit about the recipe
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!
I hope you enjoy my Vegan Stuffed Pepper recipe, because it’s one of my favorites! Let me know how you like it in the comments below or on social media. If using Instagram, be sure to tag me @nuttinelli and use #nuttinelli so I can see your creations!
THE MORE YOU KNOW
Gochujang Paste
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 the Asian secion in regular grocery stores.
Liquid Aminos
Liquid Aminos is a 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. Check out my Soy Sauce Alternatives guide!
Agave Nectar
Agave 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.
THANKS FOR READING
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!
– Janelle
Bibimbap Stuffed Peppers
Ingredients
Stuffed Pepper
- 2 Red Bell Peppers
- ½ head Baby Bok Choy finely diced
- 1 Small Carrot finely diced
- ½ cup Shiitake Mushrooms finely diced
- ½ cup Soybean Sprouts finely diced
- ½ cup Green Onion finely sliced
- 1 cup Cooked Brown Rice
Gochujang Sauce
- 2 tbsp Gochujang Paste
- 1 tbsp Liquid Aminos
- 1 tbsp Agave Nectar
- 1 tsp Rice Vinegar
- ½ tsp Garlic Powder or 1 garlic clove minced
Instructions
- Preheat oven to 400°F. Prepare a baking pan with oil, parchment paper, or baking mats.
- Wash red bell peppers and slice down the long edge of the pepper, splitting the stem in half. Remove seeds and place on baking pan. Optional to coat in oil.
- Bake for 15-20 minutes until edges of bell pepper are roasted.
- 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).
- Once steamed, finely dice bok choy, carrot, soybean sprouts, and mushrooms. Then, finely chop up green onions.
- In a small bowl, mix all gochujang sauce ingredients together.
- 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).
- Fill bell pepper halves with mixture (be sure to pack it into all the open spots). Bake again for 5 minutes.
- Remove from oven, drizzle more gochujang sauce, top with some fresh green onion, and serve!