This makes 4 servings of Korean BBQ Beef Stuffed Bell Peppers. Per each half stuffed pepper, it comes out to 470 Calories, 35g Fats, 6.3g Net Carbs, and 32.3g Protein.
Meat & Peppers
1 lb. Ground Beef
2 Bell Peppers, sliced in half
2 sping Onions, sliced thin
2 tsp. Minced Garlic
2 tsp. Minced Ginger
Salt and Pepper to taste
8 large Eggs
Korean BBQ Sauce
1/3 cup Sugar Free Apricot Preserves (Polaners)
1 1/2 tbsp. Rice Wine Vinegar
1 tbsp. Reduced Sugar Ketchup
1 tbsp. Chili Paste
1 tbsp. Soy Sauce
Start browning the beef at medium-high heat. Season with salt and pepper. As the beef browns, add garlic and ginger and mix together.
Move beef to one side of pan and add sliced spring onions to fry. Allow to cook for 1-2 minutes. Set aside.
Mix together all sauce ingredients in a small saucepan over medium heat. Cook until it thickens slightly.
Mix 1/2 of sauce into the beef, then cut bell peppers in half. Stuff each pepper with beef.
Cook bell peppers for 12-15 minutes at 350F.
Start frying eggs while bell peppers are cooking.
Remove peppers from the oven and glaze the top with extra sauce. Serve with 2 eggs per half pepper.