As you are all too well-aware, I’m a huge Trader Joe’s fan. I think, actually, at this point I’ve surpassed regular fan status and have promoted myself to “diehard” status. Going to Trader Joe’s is therapeutic for me. I love how they have almost everything I need along with fun, unique culinary finds that feel accessible to prepare at home in our kitchen.
I keep a running list in the notes on my phone for Trader Joe’s trips. I include all the weekly essentials based on our menu but then I also keep a section for eye-catching and/or new items I’d like to test out.
Like Trader Joe’s Bulgogi Beef, for example. Going out for Korean BBQ is a favorite date night for my husband and me. After seeing Trader Joe’s Bulgogi Beef on a TJ’s Instagram post, it immediately went onto my list and into my shopping cart.
When you want a Korean BBQ-inspired meal from the comfort of home, you need to pick this up!
This beef is truly a blank canvas to make so many lunches, dinners, and leftovers.
My personal favorite meal to make with it is to combine the bulgogi with Trader Joe’s Bulgogi Fried Rice Freezer Meal and bell peppers to create a delicious and filling meal.
So today I’m sharing my Trader Joe’s Bulgogi Beef Stuffed Peppers recipe that I know you will love.
Trader Joe’s Bulgogi Beef Stuffed Peppers
Trader Joe’s Bulgogi Beef, Korean inspired sesame marinated boneless beef ribs, is found in the meat section next to their pre-marinated meats and poultry. I love how flavorful the marinade is! It’s definitely more savory and umami-flavored and I do not find it spicy at all.
Because the meat is already sliced and pre-marinated, it’s great for last-minute meals. It’s sliced pretty thinly so the meat cooks very quickly to get a meal ready for everyone to enjoy.
I love how versatile it is for a simple, yet flavorful evening meal. Our go-to dinner formula when we aren’t quite sure what we want to prepare and feel like we have nothing in the fridge (when we actually do) is to combine a protein with a vegetable and grain. Usually that ends up being meat or chicken with whatever veggies we have on hand to roast and quinoa.
Trader Joe Bulgogi Beef works so nicely into that formula to turn a weeknight meal into something special to enjoy. You can use the beef with so many other ingredients (like a zucchini boat) but my favorite is to use it for stuffed peppers.
Stuffed peppers are so easy to make for a weeknight dinner and turn into leftovers for tomorrow’s lunch. Let’s get cooking!
How To Cook Trader Joe’s Bulgogi Beef Stuffed Peppers
Ingredients
Trader Joe’s Bool Kogi
Trader Joe’s Bulgogi Beef Fried Rice With Kimchi
Fresh bell peppers (I use 3 peppers for 1 bag of the rice)
Instructions
Step 1: Prepare the meat
You can certainly fire up the grill to prepare the bulgogi. In this case, I opted to prepare on the stovetop.
I heated up oil on a skillet on medium heat and once hot, added the bool kogi strips of beef.
Cook until medium/medium rare. Note: Since they’ll be going into the oven later to finish cooking, you don’t want to finish cooking the beef on the stovetop – otherwise they’ll come out very dry and chewy.
Once cooked to medium/medium rare, slice into bite-sized pieces and place in a large serving bowl. Save the leftover marinade from the skillet into a small bowl. This will come in handy later!
Step 2: Heat up the rice
In a skillet, heat up oil over medium heat and then empty the entire bag of Trader Joe’s Bulgogi Beef Fried Rice With Kimchi.
Cook until the rice is heated through.
Don’t worry if the meat pieces aren’t cooked through – they’ll finish up in the oven.
Add the rice to the large serving bowl with the bite-sized bulgogi pieces.
Step 3: Clean & slice the bell peppers
At this stage, preheat the oven to 425.
Clean and dry the bell peppers.
Slice the top off of the pepper and remove the inner seeds.
Cut each bell pepper in half to form a “cup” for the beef & rice mixture.
Using a knife, remove the white parts of the pepper as well as any remaining seeds.
Step 4: Stuff the peppers
Spoon the bulgogi & rice mixture into the pepper halves.
Place on a baking sheet (I like to put tin foil over mine to make clean-up a breeze).
Drizzle about a tablespoon of the leftover marinade over the rice & beef mixture so it doesn’t dry out in the oven (Told you the marinade would be helpful later!).
Step 5: Bake the peppers
Place the stuffed peppers in the oven at 425 for about 8 minutes.
Since everything is already cooked, the goal here is really just to heat everything thoroughly.
Step 6: Garnish and serve
You can garnish your bulgogi stuffed peppers with finely chopped green onion or toasted sesame seeds. Personally, my favorite garnish is a drizzle of sriracha.
Enjoy your meal!
