Korean BBQ Beef Stuffed Bell Peppers

Korean BBQ Beef Stuffed Bell Peppers
Serves 4
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  1. 1 lb. Ground Beef
  2. 2 Bell Peppers, sliced in half
  3. 2 sping Onions, sliced thin
  4. 2 tsp. Minced Garlic
  5. 2 tsp. Minced Ginger
  6. Salt and Pepper to taste
  7. 8 large Eggs
  8. Korean BBQ Sauce
  9. 1/3 cup Sugar Free Apricot Preserves (Walden Farms)
  10. 1 1/2 tbsp. Apple Cider Vinegar or IP Basamic dressing
  11. 1 tbsp. Reduced Sugar Ketchup
  12. 1 tbsp. Chili Paste
  13. 1 tbsp. Soy Sauce
  1. Start browning the beef at medium-high heat. Season with salt and pepper. As the beef browns, add garlic and ginger and mix together. Mix in Onions when meat is fully done so they stay uncooked.
  2. Mix together all sauce ingredients in a small saucepan over medium heat. Cook until it thickens slightly.
  3. Mix 1/2 of sauce into the beef, then cut bell peppers in half. Stuff each pepper with beef.
  4. Cook bell peppers for 12-15 minutes at 350F.
  5. Start frying eggs while bell peppers are cooking.
  6. Remove peppers from the oven and glaze the top with extra sauce. Serve with 2 eggs per half pepper.
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