Kimchi Stuffed Peppers

Preparation

1. Cook rice in a saucepan with 2 cups of water on high heat, covered, for 5 minutes until the water starts to boil. Reduce the heat to low and simmer for 20 minutes. Remove from heat and let rest for 5 minutes.
2. Add kimchi with juice to the skillet and chop it small with a pair of kitchen scissors. Add cooked rice to the kimchi mixture and stir fry. Add sesame oil.
3. Wash and remove the top and seeds from the jalapeno peppers. For softer peppers, boil them for 5 minutes in hot water. Stuff the peppers with the kimchi fried rice. Put them in an oven-safe dish large enough to fit all the peppers with ¼ cup of water. Cover the dish with aluminum foil.
4. Put the stuffed peppers into a 400° F preheated oven and bake for 20 minutes. Top with black sesame seeds, scallions, and more chopped kimchi.

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