Chorizo Stuffed Peppers

Let's Cook

Ingredients

4 servings

Freezer Containers

Supplies

Directions

Remove tops from bell peppers and remove insides. Set aside. 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 rice, 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 and cook on high for 2 hours until peppers are soft.

Freezing Directions

Remove tops from bell peppers and remove insides. Set aside. 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 rice, stirring to combine. Remove from heat, and mix in a large bowl with chorizo and chicken. Divide mixture between peppers, pressing down mixture. Flash freeze peppers on a baking sheet. Divide peppers evenly between indicated number of gallon freezer bags, label and freeze

Serving Day Directions

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

Nutritional Information

1 serving = 1 pepper
  • 682 Calories
  • 46g Fat
  • 14g Sat Fat
  • 294mg Cholesterol
  • 1497mg Sodium
  • 515mg Potassium
  • 25g Carbs
  • 7g Fiber
  • 10g Sugar
  • 45g Protein
  • Zone Blocks: 6 Protein 15 Fat 3 Carbs

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About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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