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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Servings: 4 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!
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!