Bulgogi Stuffed Peppers

This recipe was created by Chef Akeisha Hayde at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 8
Serving Size: 1 pepper

Ingredients

8 Suntan peppers
4 cups Cooked white rice
1/4 cup Shredded carrots
1 1/2 cups Bulgogi marinade
1 tablespoon Scallions, thinly sliced
1 tablespoon Ginger, minced
1 tablespoon Garlic, minced
1 cup Gardein Beefless Tips
3 tablespoons Thai basil, chopped
1 Tablespoon Olive Oil
1/2 cup Scallions, thinly sliced

Preparation

1. Cut stem end from peppers and remove all seeds and membranes. Trim bottoms of the peppers so they stand flat.
2. Sauté ginger, garlic & scallion in olive oil until fragrant
3. Roast gardein beefless strips in oven until lightly crisped
4. Add bulgogi marinade & gardein beefless strips to aromatics. Lightly simmer mixture to reduce.
5. In a mixing bowl stir together rice, shredded carrots, scallions, Thai basil & bulgogi mixture stirring to combine.
6. Stuff peppers with mixture and roast in 350°f over until pepper are tender and stuffing is heated through.

Nutrition information

Calories: 227 Total Fat: 3.1g Saturated Fat: 0.4g Trans Fat: 0g Cholesterol: 0mg Sodium: 1070.9mg Carbohydrate: 44.9g Sugar: 20.6g Protein: 4.7g Vitamin C: 123mg