Korean BBQ Beef Stuffed Bell Peppers

When I did my Stuffed Poblano Peppers the separate day, it was a mate amour that I desired to prepare in the aphotic - but couldn't. Peppers are a fantastic tube for carrying pleasing meat while safekeeping the fats internal and leisurely to eat. Not to comment, they add so such colouration and vibrancy to the base that you virtuous poverty to dig in!

Who doesn't object Asian BBQ flavors? Kickshaw, spicy, sticky, and utterly pleasing to eat. The colored, seasoner, and spicy chilly sauce truly elevate the boeuf to transform something you don't impoverishment to prevent uptake. It's no underground that I'm a vast fan of Dweller name cookery, and if you're one too - this is a ply you don't essential to shoot.

And to top it off? We add fried eggs with a gooey nutrient to get it the messiest and tastiest intake experience you've e'er had. The affluent egg yolks are the perfect duplicate for the sweetish and spicy Peninsula BBQ cattle, and the perfect way to follow the dish. Uprise kill, get a untidy braving, and like these Asiatic BBQ cattle stuffed buzzer peppers - you won't unhappiness it.

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 (Polaners)
1 1/2 tbsp. Rice Wine Vinegar
1 tbsp. Reduced Sugar Ketchup
1 tbsp. Chili Paste
1 tbsp. Soy Sauce

DIRECTION:

Start browning the beef at medium-high heat. Season with salt and pepper. As the beef browns, add garlic and ginger and mix together.
Move beef to one side of pan and add sliced spring onions to fry. Allow to cook for 1-2 minutes. Set aside.
Mix together all sauce ingredients in a small saucepan over medium heat. Cook until it thickens slightly.
Mix 1/2 of sauce into the beef, then cut bell peppers in half. Stuff each pepper with beef.
Cook bell peppers for 12-15 minutes at 350F.
Start frying eggs while bell peppers are cooking.
Remove peppers from the oven and glaze the top with extra sauce. Serve with 2 eggs per half pepper.