When I did my Stuffed Poblano Peppers the other day, it was a love affair that I wanted to keep in the dark – but couldn’t. Peppers are a fantastic vessel for carrying delicious meat while keeping the fats inside and easy to eat. Not to mention, they add so much color and vibrancy to the plate that you just want to dig in!
Who doesn’t love Korean BBQ flavors? Sweet, spicy, sticky, and absolutely delicious to eat. The ginger, garlic, and spicy chili sauce really elevate the beef to become something you don’t want to stop eating. It’s no secret that I’m a huge fan of Asian style cuisine, and if you’re one too – this is a dish you don’t want to miss.
And to top it off? We add fried eggs with a gooey yolk to make it the messiest and tastiest eating experience you’ve ever had. The rich egg yolks are the perfect match for the sweet and spicy Korean BBQ beef, and the perfect way to accompany the dish. Come down, get a messy face, and enjoy these Korean BBQ beef stuffed bell peppers – you won’t regret it.
Do you want to see your favorite Asian style dish become keto? Tell me about it in the comments below and I’ll see what I can do!
Yields 4 Servings of Korean BBQ Beef Stuffed Bell Peppers
The Preparation
Meat & Peppers:
- 16 ounces ground beef (85/15)
- salt and pepper, to taste
- 2 teaspoons fresh garlic, minced
- 2 teaspoons fresh ginger, minced
- 30 grams green onion, diced
- 2 medium green bell pepper, sliced in half
- 8 large egg
Korean BBQ Sauce:
- 1/3 cup sugar-free apricot preserves, such as Polaner's
- 1 1/2 tablespoons unseasoned rice vinegar
- 1 tablespoon low-carb ketchup
- 1 tablespoon chili paste
- 1 tablespoon soy sauce, or coconut aminos
The Execution
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.
This makes a total of 4 servings of Stuffed Bell Peppers with Korean BBQ Beef. Each serving comes out to be 419 calories, 26.7g fats, 5.8g net carbs, and 34.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce ground beef (85/15) | 975 | 68 | 0 | 0 | 0 | 84.3 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 2 teaspoon fresh ginger | 3 | 0 | 0.7 | 0.1 | 0.6 | 0.1 |
| 30 gram green onion | 10 | 0.1 | 2.2 | 0.8 | 1.4 | 0.5 |
| 2 medium green bell pepper | 46 | 0.4 | 10.7 | 3.9 | 6.8 | 2 |
| 8 large egg | 629 | 41.8 | 3.2 | 0 | 3.2 | 55.3 |
| 1/3 cup sugar-free apricot preserves | 39 | 0 | 19.4 | 11.6 | 7.8 | 0 |
| 1 1/2 tablespoon unseasoned rice vinegar | 4 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon low-carb ketchup | 9 | 0 | 0.9 | 0 | 0.9 | 0 |
| 1 tablespoon chili paste | 3 | 0.1 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1 tablespoon soy sauce | 8 | 0.1 | 0.8 | 0.1 | 0.7 | 1.3 |
| Totals | 1735 | 110.6 | 40.4 | 16.8 | 23.6 | 144 |
| Per Serving (/4) | 434 | 27.6 | 10.1 | 4.2 | 5.9 | 36 |
Stuffed Bell Peppers with Korean BBQ Beef
Ingredients
Meat & Peppers:
- 16 ounce ground beef (85/15)
- salt and pepper to taste
- 2 teaspoon fresh garlic minced
- 2 teaspoon fresh ginger minced
- 30 gram green onion diced
- 2 medium green bell pepper sliced in half
- 8 large egg
Korean BBQ Sauce:
- ⅓ cup sugar-free apricot preserves such as Polaner's
- 1 ½ tablespoon unseasoned rice vinegar
- 1 tablespoon low-carb ketchup
- 1 tablespoon chili paste
- 1 tablespoon soy sauce or coconut aminos
Instructions
- Start by browning the ground beef. Place a pan over medium-high heat and add the beef once hot. Season with salt and pepper.
- Once browned, add in the garlic and ginger and mix well, breaking up the beef.
- Push the beef mixture to one side of the pan. Add sliced green onions and let fry for a minute or two. Mix everything together and set aside.
- Preheat the oven to 350F. In a small saucepan, combine sugar-free apricot preserves, rice wine vinegar, reduced-sugar ketchup, chile paste, and soy sauce (or coconut aminos). Note: Feel free to add some extra chile flakes for a spicier dish.
- Bring to a boil, stirring constantly. Continue stirring and reduce until slightly thickened.
- Add half of the sauce to the ground beef mixture and mix together well.
- Slice the bell peppers in half vertically (including the stems) and deseed. Stuff with the ground beef mixture and place on a cookie sheet with a Silpat.
- Bake for about 12–15 minutes.
- Begin frying the eggs one or two at a time. Alternatively, they can be cooked all at once, but they will need to be cut up at the end. Each bell pepper half should have two fried eggs to accompany it.
- Once the peppers are done, brush them with the extra sauce, serve over the eggs, and enjoy!
