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Stuffed Bell Peppers


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 1/2 tbsp. Rice Wine Vinegar
  • 1 tbsp. keto 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.
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