Instant Pot Chorizo Stuffed Peppers

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.
4 Servings Recipe By Pin Print
Instant Pot Chorizo Stuffed Peppers

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 cook Cauliflower Crumbles
  • 1 ½ cups cook Ground Chicken
  • 1 ¾ cups cook Ground Chorizo Sausage
  • Make It Now / Serving Day Ingredients

    These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.

  • 1 ½ cups Water

Freezer Containers

Supplies

  • Labels
  • Baking Sheets

Nutritional Information

  • 1 serving = 1 stuffed pepper
  • 750 Calories
  • 59g Total Fat
  • 16g Sat Fat
  • 0g Trans Fat
  • 175mg Cholesterol
  • 610mg Sodium
  • 19g Total Carb
  • 6g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 40g Protein
  • 18 WW SmartPoints
  • Diabetic Exchanges: 10 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 3 Veg
  • 5 Lean Meat

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. Set Instant Pot to saute and heat oil.
  4. Add onions, zucchini and kale to inner pot, sauteing until onions are translucent and kale is wilted.
  5. Add cilantro, paprika, cumin, fennel seed and cauliflower rice, stirring to combine.
  6. Remove from heat, and mix in a large bowl with chorizo and chicken.
  7. Divide mixture between peppers, pressing down mixture.
  8. Rinse inner pot, add water and place trivet inside.
  9. Place peppers on trivet. Lock lid into place and seal steam nozzle.
  10. Cook on high pressure for 12 minutes.
  11. 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. Set Instant Pot to saute and heat oil.
  2. Add onions, zucchini and kale to inner pot, sauteing until onions are translucent and kale is wilted.
  3. Add cilantro, paprika, cumin, fennel seed and cauliflower rice, 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. Flash freeze peppers on a baking sheet.
  7. 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 water to inner pot and place trivet inside.
  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.

8 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!

    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!

  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.

  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.

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