Chorizo Stuffed Peppers - Lunch
4
Servings
12
Ingredients
0
Comments
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 meal.
4
Servings
12
Ingredients
0
Comments
Ingredients
- 1 tablespoon Olive Oil
- 1 ¼ 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 Crumbles
- 1 ½ cups cook Ground Chicken
- 1 ¾ cups cook Ground Chorizo Sausage
- 4 medium Bell Pepper, Yellow
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
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?
- In a large skillet heat oil over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large skillet heat oil over medium heat.
- Add onions, zucchini and kale to skillet, sauteing until onions are translucent and kale is wilted.
- Add cilantro, paprika, cumin, fennel seed and cauliflower, stirring to combine.
- Remove from heat, and mix in a large bowl with chorizo and chicken.
- Divide mixture between peppers, pressing down mixture.
- Place peppers in slow cooker.
- Cover and cook on high for 2 hours until peppers are soft.