Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of cooked rice
- 1 cup of ground pork
- 1/2 cup of chopped onion
- 1/2 cup of chopped carrot
- 1/2 cup of chopped zucchini
- 1/4 cup of chopped gangjeong (Korean sweet rice cake)
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of minced garlic
- 1/4 teaspoon of black pepper
- 1/4 cup of water
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked rice, ground pork, chopped onion, chopped carrot, chopped zucchini, chopped gangjeong, soy sauce, sesame oil, sugar, minced garlic, and black pepper. Mix well.
4. Stuff the bell peppers with the mixture and place them in a baking dish.
5. Pour water into the baking dish and drizzle vegetable oil over the stuffed peppers.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the aluminum foil and bake for an additional 15 minutes or until the peppers are tender and the filling is cooked through.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 28g
Protein: 15g
Sodium: 360mg
Sugar: 7g
Substitutions for ingredients:
- Ground beef or ground turkey can be used instead of ground pork.
- Chopped celery or chopped mushrooms can be used instead of chopped zucchini.
- Regular rice can be used instead of gangjeong.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Use different colors of bell peppers for a colorful presentation.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Make sure to choose bell peppers that can stand up on their own.
- Cook the rice and chop the vegetables ahead of time to save time.
- Use a spoon to stuff the peppers evenly.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or rice for a beautiful presentation.
Garnishes:
Garnish the stuffed peppers with chopped parsley or green onions for a pop of color.
Pairings:
Pair the stuffed peppers with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the peppers are not standing up, slice off a small portion of the bottom to create a flat surface.
- If the filling is too dry, add a little more water or oil.
Food safety advice:
Make sure to cook the stuffed peppers until the filling reaches an internal temperature of 165°F to ensure that the pork is fully cooked.
Food history:
Gangjeong is a traditional Korean sweet rice cake that is often used in desserts. In this recipe, it adds a unique texture and sweetness to the filling.
Flavor profiles:
The Gangjeong Stuffed Peppers are savory and slightly sweet with a hint of sesame oil and garlic.
Serving suggestions:
Serve the Gangjeong Stuffed Peppers as a main dish for lunch or dinner.
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Region: Korean