Chorizo Stuffed Peppers

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Chorizo Stuffed Peppers

Lisa
The Cook
4 Servings
12 Ingredients
6 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 dinner.
4 Servings
12 Ingredients
6 Comments

Ingredients

  • 4 medium Bell Pepper, Yellow
  • 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 Rice
  • 1 ½ cups cook Ground Chicken
  • 1 ¾ cups cook Ground Chorizo Sausage

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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. Remove tops from bell peppers and remove insides. Set aside.
  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. Add cilantro, paprika, cumin, fennel seed and cauliflower rice, stirring to combine.
  5. Remove from heat, and mix in a large bowl with chorizo and chicken.
  6. Divide mixture between peppers, pressing down mixture.
  7. Flash freeze peppers on a baking sheet.
  8. Divide peppers evenly between indicated number of gallon freezer bags, label and freeze

Make From Frozen Serving Day Directions

Slow Cooker

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. Place peppers in slow cooker and cook on high for 2 hours until peppers are soft.

Make It Now Cooking Directions

Stove Cook

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

  1. Remove tops from bell peppers and remove insides. Set aside.
  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. Add cilantro, paprika, cumin, fennel seed and cauliflower rice, stirring to combine.
  5. Remove from heat, and mix in a large bowl with chorizo and chicken.
  6. Divide mixture between peppers, pressing down mixture.
  7. Place peppers in slow cooker and cook on high for 2 hours until peppers are soft.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 stuffed pepper
Amount Per Serving
Calories
750
Total Fat
59g
Saturated Fat
16g
Trans Fat
0g
Cholesterol
175mg
Sodium
610mg
Total Carbohydrates
19g
Fiber
6g
Sugar
10g
Protein
40g
WW Freestyle
18
Diabetic Exchanges: 10 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
3 Veg
5 Lean Meat

6 Comments

Join the discussion
  1. Why to you brown all your ground beef without seasoning it. Doesn’t it change the flavor to season it after it is cooked?

    1. Shelli – Our recipes are geared to work for your big cooking day, and browning the ground beef for multiple recipes the night before. There is still plenty of flavor when seasoning after its cooked.

  2. Hi I am new to OAMM…The ingredients lists chicken but the recipe says beef….? Also, Could someone clarify this for me… the ingredients call for cooked chicken(I think beef) and chirizo but the recipe doesn’t include directions for cooking the chorizo, and the prep day instructions didn’t include cooking the chorizo…

    1. Hi Alecia! Sorry for the confusion. Ground chicken is the correct ingredient as per the ingredient list and the shopping list. And you are correct, cooking the chorizo should have been on the prep day list and it wasn’t so I have updated that. Hope that helps and if you have more questions, please let me know!

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