Do you remember when I was 8 months pregnant and Mr. Prevention flew to Italy for work? Yeah, me too. Good thing Shea didn’t make her appearance for a few weeks after that time. Everyone kept calling my crazy for “letting” him go to Italy. It was work, not just for a killer pizza and vino with some sightseeing thrown in.
I want a killer pizza and some vino…
In the past several months, Mr. Prevention has had no work travel. It’s kind of…weird. But I’m not complaining. At all. I love our little family time. I like to have dinner with him at night and know that my cooking is appreciated, if even just a little. A little tidbit, maybe. I like to give the baby a bath with an extra set of hands. I look forward to snuggling together (with the dog) and watching our guilty pleasure TV together. #BB17 (anyone??)
Lately, however, travel has been replaced with 12+ hour work days. I try not to whine because I’m not the one at work, but it creates a more challenging schedule and flow when there are not two extra hands on deck. After the baby goes down, the house is so…quiet. And sadly, so dark.
I’m working with Mr. P on COMMUNICATION.
Can you text me if you’re going to be late?
I’ll try.
Okay, great. {eye roll}
The man doesn’t eat between lunch and dinner and given the fact that that’s 8 hours some days, I just can’t fathom. I would be eating my steering wheel on my way home. I try to have dinner ready when he gets home, or something prepped and ready to go. Some meals this is easy to do and others, not so much. He’s stuck with the microwave.
We’ve determined that stuffed peppers are a great late night dinner because they’re very forgiving on their baking time. Really, they get better with a little extra time and are just as good reheated. This stuffed pepper rendition has a little heat and all my favorite Mexican-y goodness inside. Don’t skip the limey Greek yogurt drizzle…so good!
- 5 large poblano chiles
- ½ cup salsa
- ½ cup nonfat plain Greek yogurt, divided
- 1 tsp cumin
- 1 tsp chili powder
- 1½ cups (~6 oz) shredded rotisserie chicken
- 1 can no salt added black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup 2% shredded mozzarella
- 2 tsp lime juice
- ¼ cup cilantro, chopped (for garnish, if desired)
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Cut top section of each pepper and discard, scrape out seeds and membranes from peppers; discard. Place peppers on the baking sheet and bake for 15 minutes.
- Meanwhile, combine salsa, ¼ cup yogurt, cumin, and chili powder in a large bowl; mix well. Add to the salsa mixture the chicken, beans, corn, and mozzarella; mix well.
- Fill each poblano chile with the chicken mixture, firmly pressing the mixture into the pepper to fill completely.
- Reduce oven temperature to 350 degree F and bake the peppers for 40 minutes.
- While chiles bake, mix together the lime juice and remaining ¼ cup yogurt in a small bowl. Drizzle yogurt over peppers before serving and sprinkle with cilantro, if desired. Serve hot.
i can understand the challenge with dinner time and other things when you are by yourself. these look so good and comforting.
Those look so good! My wife and I have stuffed peppers in our currently dinner recipe “rotation.” We will have to try these ones out. I like how it is using chicken instead of beef or turkey.
Also, your pictures look so great! I think for our food recipes on our blog’s recipe section we will have to step up our game from using a normal point-and-shoot to my Canon with the 50mm prime lens to get that blurry “boka” that you are getting in your pics! Nice work!!