Cooking Steps

• Preheat your oven to 375°F (190°C).
• In a medium saucepan, combine 1 cup of jasmine rice, 2 cups of water, and a pinch of salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes.
• While the rice is cooking, prepare the beef bulgogi filling in a large skillet over medium heat, add the ground beef and cook for about 5-7 minutes until browned.
• Add the minced garlic and ginger to the skillet with the beef, stirring constantly for about 1 minute until fragrant.
• Stir in the soy sauce, brown sugar, sesame oil, Gochujang, and rice vinegar. Mix well and let it simmer for another 2-3 minutes.
• Incorporate the sliced onions, mushrooms, carrots, scallions, and sesame seeds into the beef mixture. Cook for an additional 5 minutes until the vegetables are softened.
• Prepare the bell peppers by cutting the tops off and removing the seeds. Drizzle olive oil inside each pepper and season with salt and pepper.
• Once the rice is cooked, fluff it with a fork and mix it gently into the beef filling.
• Stuff each bell pepper generously with the beef and rice mixture, packing it down gently. Place in a baking dish.
• Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes if you want a slight char on top.