These savory Korean-inspired stuffed peppers are the perfect keto-friendly snack, combining the richness of beef and cheese with a hint of spice.
1. Preheat the oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove the seeds and membrane. 3. In a skillet, cook the ground beef until browned. Season with salt and pepper. 4. Stuff the bell pepper with the cooked beef and top with shredded cheese. 5. Place the stuffed pepper on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly. 6. Drizzle with Korean hot sauce if desired before serving.
1 bell pepper 100g ground beef 1/4 cup shredded cheese Korean hot sauce (optional) Salt and pepper to taste
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