Dinner: Korean BBQ Beef Stuffed Bell Peppers

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
1/3 cup Sugar Free Apricot Preserves (Polaner’s brand)
1 1/2 tbsp. Rice Wine Vinegar
1 tbsp. Reduced Sugar Ketchup
1 tbsp. Chili Paste
1 tbsp. Soy Sauce (or coconut aminos)

Instructions

1. Start by browning the 1 lb. of ground beef. Set your pan to medium-high heat and then once the pan is hot, add the beef. Season with salt and pepper.
2. Let the meat cook until browned, then add 2 tsp. minced garlic and 2 tsp. minced ginger.
3. Once you have mixed in the garlic and ginger, push the beef to one side of the pan. Add sliced spring onions and let fry for a minute or two. Mix everything together and set aside.
4. Combine 1/3 cup sugar free apricot preserves, 1 1/2 tbsp. rice wine vinegar, 1 tbsp. reduced sugar ketchup, 1 tbsp. chili paste, and 1 tbsp. soy sauce (or coconut aminos) in a small saucepan. Add extra chili flakes if you like extra spice.
5. Let this come to a boil while you stir. Continue stirring and let reduce until slightly thickened.
6. Add half of the sauce to your ground beef mixture and mix together well.
7. Slice bell peppers in half (including stems) and de-seed the inside. Stuff the peppers with ground beef and set onto a cookie sheet with a silpat.
8. Put into the oven at 350F for about 12-15 minutes.
9. Start frying the eggs 1 or 2 at a time. You can alternative cook all at once, but you will have to cut them up at the end. Each half of the bell pepper should have 2 fried eggs to accompany it.
10. Once the peppers are done, brush with extra sauce and serve with 2 eggs! Garnish with black sesame seed and a little more sliced spring onion.

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