A Meal Fit for a Husband

When life gets busy for Andy and I, we usually end up squeezing in as many chores as we can when we are home. Our evenings after work turn into putting away laundry or cleaning up around the house. Unfortunately, our dinners always suffer in these seasons. We're so busy with other adult responsibilities that we don't have time to make a delicious home cooked meal that might take more time than we can spare in the kitchen. The result? Lots of scrambled eggs or salads for dinner.

I was thrilled when things finally started slowing down last week and I knew I would finally have the chance to try out a new recipe. My cousin Sam had posted a picture on Instagram of a delicious stuffed pepper she'd made and I had to try it out, with a few tweaks of my own. Extra bonus: My handsome husband loves stuffed peppers, so why not spoil him with a delicious meal? I even took the stuffed peppers a couple steps further and paired them with some avocado fries I found on The Blissful Balance, as well as my own creation of a Cholula sour cream dipping sauce. The result? One of THE best meals I've ever made in my life, and that's saying something for someone who finds pure joy from challenging herself with a new dish. 

Stuffed Poblano Peppers:

- 4 large Poblano peppers
- 1 lb of ground beef (I used extra lean)
- 6 slices of bacon
- 3 oz. cream cheese (I used 1/3 less fat)
- salsa of your choosing (I used the Cigar City, Medium that we always have in the house)
- 1 clove minced garlic
- 2 cups shredded cheddar cheese

1. Set oven to 350 degrees. Slice Poblano peppers lengthwise and clean out the seeds. Place them all on a baking sheet with the inside facing up.

2. Chop up 2 slices of the uncooked bacon and add it to a pan with the ground beef. While browning the beef, add in the desired amount of minced garlic - we tend to use more since we're garlic fanatics - and any other desired seasonings (I added cumin, salt and pepper). Once the seasonings are thoroughly combined with the beef, stir in your cream cheese until it is melted throughout the meat.

3. Evenly distribute the ground beef mixture into the peppers, being sure to not over-stuff your peppers. Then, spoon salsa over top the ground beef mixture, followed by sprinkling cheese over top.

4. Back in your pan, cook up the remaining 4 slices of bacon. Once they're cooked, dice them up and sprinkle over the peppers.

5. Place the peppers in the oven for about 20 minutes, or until the cheese is melted and the peppers are cooked and wrinkly.


Baked Avocado Fries:

- 1 cup whole wheat flour
- 1 cup bread crumbs
- 2 eggs, whisked
- 2 avocados, sliced and not too ripe
- garlic powder
- chili powder (optional)

1. Place your flour, bread crumbs, and whisked eggs into three separate bowls next to your avocado. Add in desired amounts of garlic powder and chili powder to the bread crumbs.

2. In an assembly line, coat each avocado slice in the four, then egg, then the bread crumb mixture, making sure that the avocado is thoroughly covered in each step before you place them on a greased baking sheet. Repeat for the remaining slices.

3. I baked my avocado fries with the peppers in the 350 degree oven for 20 minutes, flipping half way through. Remove the fries when each side has gotten to a nice, toasted brown.


Cholula Sour Cream:

- 1/2 cup light sour cream
- Cholula hot sauce

1. Add sour cream to a bowl. Carefully add drops of the Chulua, taste testing along the way until it reaches your desired heat level.