Korean BBQ Beef Stuffed Bell Peppers with Grass-Fed Beef

This fantastically flavored dish is keto-friendly and made with some of the best grass-fed beef available. This recipe and photo come to us courtesy of our friend Luisa Ormonde of Luisa’s Catering. Serves 2 to 4.

Recipe and photo courtesy of Luisa Ormonde or Luisa’s Catering in San Carlos.

Peppers:

• 2 yellow, red or orange Bell Peppers, sliced in half, seeds and membrane removed

Filling: 

• 1 lb. grass-fed ground beef
• 2 green onions, sliced thin
• 2 tsp. minced fresh garlic
• 2 tsp. minced fresh ginger
• Salt and pepper, to taste

Korean BBQ Sauce

• 1/3 cup sugar free or reduced sugar ketchup
• 2 T rice wine vinegar
• 1 T chili paste (or dried Korean red chili flakes) or more to taste
• 1 Tamari soy sauce
• 1 toasted sesame oil

Garnish:

• Sliced green onions
• sesame seeds

Directions:

1. Place peppers cut-side up in baking dish with a little bit of water on bottom. Bake at 350°F for 15 minutes then let cool.
2. In a large skillet, start browning the beef over medium-high heat. Season with salt and pepper. As the beef browns, add garlic and ginger and mix together.
3. Move beef to one side of pan and add sliced onions to fry. Allow to cook for 1 to 2 minutes. Set aside.
4. Mix together all sauce ingredients in a small saucepan over medium heat. Cook, stirring occasionally, until it thickens slightly.
5. Mix half of the sauce into the beef and then stuff each pepper with the beef mixture and place in the baking dish stuffed-side up.
6. Cook the stuffed bell peppers for 12 to 15 minutes at 350°.
7. Remove peppers from the oven and glaze the top with extra sauce. Garnish with additional green onion and sesame seeds.