Ingredients

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

Directions

• 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.