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Gochujang Jack-o'-Lantern Stuffed Peppers

ALLER À LA RECETTE

Halloween dinner just got a spooky upgrade. Orange bell peppers carved into little jack-o'-lanterns are stuffed with savory gochujang fried rice and topped with melty cheese.

TEMPS DE PRÉPARATION 15 min
TEMPS DE CUISSON 25 min
PORTIONS 2
NIVEAU DE PIMENT

INGRÉDIENTS

Main Ingredients:

  • 2 orange bell peppers (about 300 g)
  • 5 oz (100 g) ground beef
  • 1 slice (30 g) bacon, chopped
  • 1/4 onion (60 g), finely chopped
  • 1 cup (200 g) cooked rice
  • 1/2 cup (100 g) shredded cheese
  • Grapeseed oil, for cooking

Sauce:

  • 2 tbsp (30 g) Sempio Gochujang
  • 1 1/2 tbsp (20 g) Sempio Yondu
  • 1/2 tsp (2 g) freshly ground black pepper

INGRÉDIENTS

Main Ingredients:

  • 2 orange bell peppers (about 300 g)
  • 5 oz (100 g) ground beef
  • 1 slice (30 g) bacon, chopped
  • 1/4 onion (60 g), finely chopped
  • 1 cup (200 g) cooked rice
  • 1/2 cup (100 g) shredded cheese
  • Grapeseed oil, for cooking

Sauce:

  • 2 tbsp (30 g) Sempio Gochujang
  • 1 1/2 tbsp (20 g) Sempio Yondu
  • 1/2 tsp (2 g) freshly ground black pepper

INSTRUCTIONS

  1. Carve a jack-o'-lantern face into each bell pepper. Cut off the top and remove the seeds.
  2. Heat grapeseed oil in a pan and sauté the ground beef and bacon until lightly cooked.
  3. Add the onion and sauté.
  4. Season with the Yondu, gochujang and black pepper.
  5. Add the rice and stir-fry until well combined.
  6. Fill the peppers with the fried rice and top with shredded cheese.
  7. Bake at 340°F (170°C) for 15 minutes.

INSTRUCTIONS
  1. Carve a jack-o'-lantern face into each bell pepper. Cut off the top and remove the seeds.
  2. Heat grapeseed oil in a pan and sauté the ground beef and bacon until lightly cooked.
  3. Add the onion and sauté.
  4. Season with the Yondu, gochujang and black pepper.
  5. Add the rice and stir-fry until well combined.
  6. Fill the peppers with the fried rice and top with shredded cheese.
  7. Bake at 340°F (170°C) for 15 minutes.

PRODUIT ASSOCIÉ

Sempio organic gochujang Korean chili paste USDA certified 250g

Gochujang biologique
Pâte de piment rouge coréenne biologique
Voir plus
Sempio Yondu organic plant-based umami sauce for US market

Yondu biologique
Sauce umami végétale
Voir plus

RECETTES ASSOCIÉES

A bowl of classic Kimchi Fried Rice, topped with a sunny-side up fried egg, shredded seaweed, and toasted sesame seeds.

Riz frit au kimchi

A bowl of classic Kimchi Fried Rice, topped with a sunny-side up fried egg, shredded seaweed, and toasted sesame seeds.

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bibimbap, Korean rice bowl with corlor vegetables

Bibimbap

bibimbap, Korean rice bowl with corlor vegetables

GET COOKING
Creamy gochujang butter spaghetti with bacon topped with grated Grana Padano and chopped parsley

Gochujang Butter Cream Pasta

Creamy gochujang butter spaghetti with bacon topped with grated Grana Padano and chopped parsley

GET COOKING
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Gochujang Jack-o'-Lantern Stuffed Peppers

TEMPS DE PRÉPARATION 15 min
TEMPS DE CUISSON 25 min
PORTIONS 2
NIVEAU DE PIMENT

INGRÉDIENTS

Main Ingredients:

  • 2 orange bell peppers (about 300 g)
  • 5 oz (100 g) ground beef
  • 1 slice (30 g) bacon, chopped
  • 1/4 onion (60 g), finely chopped
  • 1 cup (200 g) cooked rice
  • 1/2 cup (100 g) shredded cheese
  • Grapeseed oil, for cooking

Sauce:

  • 2 tbsp (30 g) Sempio Gochujang
  • 1 1/2 tbsp (20 g) Sempio Yondu
  • 1/2 tsp (2 g) freshly ground black pepper

INSTRUCTIONS

  1. Carve a jack-o'-lantern face into each bell pepper. Cut off the top and remove the seeds.
  2. Heat grapeseed oil in a pan and sauté the ground beef and bacon until lightly cooked.
  3. Add the onion and sauté.
  4. Season with the Yondu, gochujang and black pepper.
  5. Add the rice and stir-fry until well combined.
  6. Fill the peppers with the fried rice and top with shredded cheese.
  7. Bake at 340°F (170°C) for 15 minutes.