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!