Stuffed Peppers

 Seriously, what is the chief cook
and bottle washer to do on days like today? 

You know the days I am referring to with such frustration,

the how do I eat an elephant day...one bite at a time.

Don't judge, but tonight's dinner is a
"cheat" Stuffed Peppers dinner.
Stuffed Peppers with a short-cut.
Short-cut sounds nicer, doesn't it? 
So now you will know my in a super rush secret.

 

First in the casserole dish, some of last summer's
green peppers frozen in time during a harvest freeze day.


 

Alright, here comes the big "cheat" reveal -

prepare your favorite seasoned box rice. 

I have Lipton's Fiesta Sides Spanish Rice in the pantry



 

Fill the thawed green peppers with your

cooked rice mixture.

I also put some shredded cooked

chicken under the rice mixture.

 

 Top with cheese choice.  I used Pepper Jack slices to compliment the Spanish Rice.

 

 Bake at 375 degrees for approximately 30-40 minutes until peppers are cooked

and cheese melted, golden in color.

 

Yummy!  Serve with a fresh salad and ring the dinner bell!