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Chorizo Stuffed Peppers - Lunch

<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 meal.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 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 Crumbles
  • 1 1/2 cups cook Ground Chicken
  • 1 3/4 cups cook Ground Chorizo Sausage
  • 4 medium Bell Pepper, Yellow

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed pepper
  • 555 Calories
  • 37g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 156mg Cholesterol
  • 796mg Sodium
  • 19g Total Carb
  • 6g Fiber
  • 8g 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, 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. 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, 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.
  8. Let cool.
  9. Wrap each bell pepper in plastic wrap and divide among the indicated number of freezer bags.
  10. Seal, label and freeze.

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. Remove plastic wrap and reheat in microwave until heated through.

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