Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers
$0.00 Cooking Fee
Serving Size: 8 ounces
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Shop FSA/HSA eligible dishes when qualified
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
Korean Beef Rice Bowl
- Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
- In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
- Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
- Sauté the bean sprouts for 1-2 minutes; set aside.
- In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
- Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.
Ground Beef and Wild Rice Stuffed Bell Peppers
- Cook wild rice according to package directions.
- Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
- In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
- Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
- Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
- Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.
Cook Times
Ingredients
Ingredients
For the Korean Rice Bowls:
- 1.3 cup brown rice cooked according to package directions
- 1 tablespoon avocado oil
- 1 pound 90% lean ground beef
- 4 cup fresh spinach
- 8 ounce red bell pepper julienned
- 1 cup bean sprouts
- 2 clove garlic minced
for the sauce:
- 1 1/2 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 teaspoon chili garlic sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame seeds
- 1/2 teaspoon freshly ground black pepper
For the Ground Beef and Wild Rice Stuffed Bell Peppers
- 4 each large bell pepper
- 1 pound ground beef
- 1 cup wild rice cooked according to package directions
- 1 each small onion finely chopped
- 2 clove garlic minced
- 14.5 ounce canned diced tomatoes drained
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/3 teaspoon Kosher salt
- 1/3 teaspoon ground black pepper
Cooking Tools Required
12-inch skillet, 8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 492kcal | Carbohydrates: 46g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 432mg | Potassium: 793mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2505IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 5mg
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