The question I get asked most frequently when people find out that I have a 9-to-5 job, help run a photography studio and keep up with this blog is “How do you do it all?” My usual answer is, “Well, it’s not that bad, except in the fall.”
The fall is a uniquely crazy time for us. The weather is perfect so there are lots of awesome weddings. Also, some of our clients want fall engagement photos. I don’t blame them. It’s literally the perfect time of year. The foliage is gorgeous. The light dips low and beautiful in the early evening. You can wear a jacket or not. Perfect.
But sometimes we have weeks like last week:
Monday <— Oooh! We’re off!
Tuesday – Engagement session
Wednesday – Engagement session
Thursday – Grocery store
Friday – Wedding
Saturday – Wedding
Ok, last week was a bit extreme. But you get the picture. Oh and all of that stuff I just listed? Monday through Thursday that’s on top of 8 hours in a cube.
This time of year is equal parts awesome and grueling. This time of year, I don’t do it all. I don’t workout as much as I should. I don’t want to do anything but sit on the couch with Hubster on the occasional night that we have free. I don’t cook as much as I want to.
But when I do get to cook, I look for super healthy meals. (Those totally combat back to back nights of take out, right?) These Mexican stuffed peppers totally fit the bill.
Corn, onion and jalepano are quickly caramelized in a hot skillet before being tossed with tomatoes and some south of the border seasonings. Peppers are charred and skinned, then stuffed and loaded with cheese, which is the only guilt inducing part of the meal. But let’s be honest, we’re eating mostly healthy. A few moments under the broiler and I have a meal that makes me feel like I can do it all.
Mexican stuffed peppers
2 large red peppers
1 small red onion
2 garlic cloves
1 15oz can of corn
1 ½ Tbsp vegetable oil
1 15oz can fire roasted diced tomatoes
1 ½ tsp ground cumin
½ tsp dried oregano
Salt and pepper
1 cup shredded Monterey Jack cheese
1 Tbsp cilantro
Preheat broiler. Slice red peppers in half and char skin under broiler. Place red pepper halves in a large Tupperware and allow to cool for 5 minutes.
While the peppers broil, chop the red onion and jalepano, discarding seeds and ribs to meet your preferred spice level. Mince garlic. Drain and rinse the corn. Heat oil in a skillet over high heat. When the oil is super hot, add the corn, onion and jalepano. Cook, stirring frequently under the vegetables are charred at the edges and the onion is tender, about 5 minutes.
Drain the tomatoes. Juice the lime. Reduce the heat to medium high and add the garlic, tomatoes, cumin, oregano, salt and pepper to skillet. Cook for 2 minutes then turn the pan off and sprinkle with lime juice.
Cover a baking sheet with foil. Use a paper towel to remove the blackened skin from the red peppers. Stuff each with ¼ of the corn mixture. Don’t worry if you have extra that falls to the side. Top each with ¼ of the cheese and broil until the cheese is melted and slightly charred. Chop cilantro. Plate 2 pepper halves on each plate and garnish with cilantro.