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Instant Pot Chorizo Stuffed Peppers - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed pepper,
  • 521 Calories
  • 34g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 156mg Cholesterol
  • 793mg Sodium
  • 19g Total Carb
  • 6g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

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.

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. Combine all ingredients together in a large bowl.
  2. Divide mixture between peppers, pressing down mixture.
  3. Flash freeze peppers on a baking sheet.
  4. Divide peppers evenly between indicated number of gallon freezer bags, 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: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Place peppers on trivet. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 12 minutes.
  6. Naturally release pressure for 10 minutes.

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