Even though I truly enjoy sharing my low carb recipes, doing it all the damn time would kinda be tough for me, a.k.a a food blogger, and shootout to all the amazing food bloggers out there. Seriously guys, the amount of time it takes to develop and share recipes is so damn high.
Because I always want to be 100% honest about my blogging experience, I thought I’d let you know how funny and painful (in the nicest way) writing this blog post was…
See that nice photo of the yellow stuffed peppers at the very top of this blog post? I created that like weeks ago. When I first made this dish, I wanted to share it on the blog, considering how many people loved these chicken stuffed peppers I shared before. AND I forgot to write down the recipe #EPICFAIL.
So I decided to remake it today, and make sure I get the damn recipe down on paper! I had an idea of what ingredients I used, but I couldn’t remember the right amounts. The peppers were then served for dinner and were so delicious and filling just like the first ones. Of course, I forgot the take new images of the stuffed peppers #MASSIVEFAIL. They didn’t look any different. I was sure you wouldn’t mind me using the old image again 🙂
PS: now I have this mini notebook I use to write down the recipes as I’m baking or cooking, to avoid this issue happening again. Lesson learned you guys.
Now that we got that covered. Let’s move on to how to make these yummy stuffed peppers. Oh, and did I mention they are low carb? that’s right 😉
Now these yummy beef stuffed peppers are low carb if you follow my recipe. They are healthy, and if you use organic grass-fed beef, you’ve earned yourself some extra healthy sweet brownie points.