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…”