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Instant Pot Chorizo Stuffed Peppers - Dump and Go Dinner

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Instant Pot Chorizo Stuffed Peppers - Dump and Go Dinner

Regan
The Cook
4 Servings
11 Ingredients
9 Comments

Filled with ample vegetables, spicy chorizo, and ground chicken these Chorizo Stuffed Peppers make good use of your Instant Pot giving you a convenient homemade paleo dinner.

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4 Servings
11 Ingredients
9 Comments

Ingredients

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

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Prog. Pressure 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?

  1. Combine all ingredients together in a large bowl.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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

  1. Prep from frozen
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Make It Now Cooking Directions

Prog. Pressure Cooker

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

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Remove tops from bell peppers and remove insides. Set aside.
  3. Combine the remaining ingredients together in a large bowl.
  4. Divide mixture between peppers, pressing down mixture.
  5. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups). Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 12 minutes.
  7. Naturally release pressure for 10 minutes.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 stuffed pepper,
Amount Per Serving
Calories
521
Total Fat
34g
Saturated Fat
11g
Trans Fat
0g
Cholesterol
156mg
Sodium
793mg
Total Carbohydrates
19g
Fiber
6g
Sugar
7g
Protein
37g
WW Freestyle
10

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, summer, spring, fall, winter, nut-free, gluten-free-dairy-free, whole30, egg-free, real-food, instant-pot, low-carb, wwfreestyle

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, summer, spring, fall, winter, nut-free, gluten-free-dairy-free, whole30, egg-free, real-food, instant-pot, low-carb, wwfreestyle

9 Comments

Join the discussion

  1. It says to cook the cauliflower, ground chicken and sausage…brown it in a pan? Won’t it cook in the 12 minutes in the instant pot? I don’t want it to come out too dry!

    Reply

    1. It’s all technically cooking in the IP because you’re sauteeing in the pot. You’re welcome to skip that step and report back how it turns out! We’d love to hear! Happy cooking!

      Reply

  2. Adding the water to the instapot for the final cooking turned the peppers to mush. Also the amounts are way off as we had about 6 extra cups of stuffing.

    Reply

  3. These turned out great! The measurements were spot on for us – perfectly filled 4 peppers with no leftovers. The peppers were a little mushy at the end but that’s to be expected. I might just cook for 2 fewer minutes next time, since the meat is precooked anyway. Will definitely make these again, maybe with venison.

    Reply

  4. Made these last night. Let me just say DELICIOUS! My son even snuck one to his girlfriend since she had to work late. [BONUS POINTS]
    I did have quite a bit of “stuffing” left over, but intend to use it for taco salad, so not upset about that at all. I suppose that can have some to do with the size of peppers used. Mine were medium and the biggest I could find since it is early in the season.
    Having cooked peppers in the IP previously, I knew to shave a few minutes off the cook time. I cooked for 10 but think next time I will do 8 for a bit firmer pepper. All in all, these were a hit!

    Reply