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Chorizo Stuffed Peppers - Dump and Go Dinner

<p>Filled with ample vegetables, spicy chorizo, and ground chicken these Chorizo Stuffed Peppers make good use of your slow cooker giving you a convenient homemade paleo dinner.</p>
4 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion, Yellow
  • 2 cups dice Zucchini
  • 1 cup chop Kale
  • 1 tablespoon chop Cilantro, Fresh
  • 1 tablespoon Paprika
  • 2 tablespoons Cumin
  • 1 teaspoon Fennel Seed, Ground
  • 1 cup Cauliflower Rice
  • 1 1/2 cups cook Ground Chicken
  • 1 3/4 cups cook Ground Chorizo Sausage

Serving Day Ingredients

  • 1 tablespoon Olive Oil
  • 4 medium Bell Pepper, Yellow

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed pepper
  • 548 Calories
  • 37g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 156mg Cholesterol
  • 786mg Sodium
  • 18g Total Carb
  • 6g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet heat oil over medium heat.
  2. Add onions, zucchini and kale to skillet, sauteing until onions are translucent and kale is wilted.
  3. Add cilantro, paprika, cumin, fennel seed and cauliflower rice, stirring to combine.
  4. Remove from heat, and mix in a large bowl with chorizo and chicken.
  5. Divide mixture between peppers, pressing down mixture.
  6. Place peppers in slow cooker.
  7. Cover and cook on high for 2 hours until peppers are soft.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide onions, zucchini and kale among half of the indicated number of freezer bags.
  2. Divide the rest of the ingredients among the remaining number of freezer bags.
  3. Seal, label and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. In a large skillet heat oil over medium heat.
  3. Add onions, zucchini and kale to skillet, sauteing until onions are translucent and kale is wilted.
  4. In a large bowl, stir together the vegetables with the contents of the other freezer bag.
  5. Divide mixture between peppers, pressing down mixture.
  6. Place peppers in slow cooker.
  7. Cover and cook on high for 2 hours until peppers are soft.

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