Mexican Pulled Chicken Stuffed Peppers from Life As A Plate

I consider myself quite adventurous in the kitchen, but there are so many times where my number one concern is time. There are times after a long day at work, that the last thing I want to do is spend a couple of hours in the kitchen. There are other times that I’m just too lazy to do anything beyond leftovers. In the spirit of “easy”, AndreAnna of Life As A Plate has put together this wonderful recipe for Mexican Pulled Chicken Stuffed Peppers that will make it look like you spent hours preparing something really special.

I had peppers. I had chicken. I had a million errands to run and wasn’t going to be home most of the day. So I enlisted the help of my crockpot and this recipe came together almost by itself. I topped it with shredded cheese blend of Monterrey jack and cheddar but feel free to use your own blend or eliminate if dairy-free. We served this along with some organic refried beans and it was an amazing, filling dinner!

I used a taco seasoning packet – I know GASP – because I was in a hurry and didn’t feel like measuring out my spices which I normally do. And ya know what? Sometimes people are just in a rush and need stuff done quick. I like the Simply Organic because it’s just the same spices I would use at home, no added or extra stuff. So many of those packets contain MSG, fillers, and yup, even gluten…”

Read the full post & get the recipe

About Chris Armstrong

I created the Celiac Handbook website in 2004. It has evolved into a portal for new (and old) ideas related to healthy and sustainable gluten-free living and avoiding the usual pitfalls of the gluten-free junk food market.


This article is for informational purposes only, and is educational in nature. Statements made here have not been evaluated by the FDA. This article is not intended to diagnose, treat, cure or prevent any disease. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet.