Korean BBQ Beef Stuffed Bell Peppers
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Korean BBQ Beef Stuffed Bell Peppers
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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.
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Ingredients
Meat & Peppers
- 1 lb. ground beef
- 2 bell pepper sliced in half
- 2 spring onions sliced thin
- 2 tsp. garlic minced
- 2 tsp. ginger minced
- salt to taste
- black pepper to taste
- 8 egg large
Korean BBQ Sauce
- ⅓ cup apricot preserves Polaners, sugar free
- 1 ½ tbsp. rice wine vinegar
- 1 tbsp. ketchup reduced sugar
- 1 tbsp. chili paste
- 1 tbsp. soy sauce
Instructions
- 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.
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