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!
⬇️ Read the full recipe with full nutrition breakdown of this Korean BBQ Beef Peppers ⬇️
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)
This makes 4 servings of Korean BBQ Beef Stuffed Bell Peppers. Per each half stuffed pepper, it comes out to 470 Calories, 35g Fats, 6.3g Net Carbs, and 32.3g Protein.
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