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Slow-Cooker Chorizo Stuffed Peppers
with tomato and avocado salad

Active: 30 min Total: 4 hr 30 min
These stuffed peppers are inspired by Latin flavors and are filled with chorizo and vegetables. Enjoy a quick fresh salad with tomatoes, avocados and green onions on the side.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower, small - 1 head, florets chopped
  • Butter - 1 1/2 Tbsp
Slow-Cooker Chorizo Stuffed Peppers:
  • Carrots, grated - 6 oz
  • Garlic - 4 cloves, chopped
  • Chorizo - 8 oz (sub ground Italian sausage)
  • Cauliflower rice (ingredients listed separately) - ~2 cups
  • Salt - 1/2 tsp
  • Paprika - 1/2 tsp
  • Bell peppers, large, any color - 4
Salad with Tomato and Avocado:
  • Tomatoes, medium - 2, chopped
  • Jalapenos (opt) - 1, chopped
  • Green onions - 1 stalk, white and green parts chopped and combined
  • Avocados - 1, chopped
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Vinegar, red wine - 1 Tbsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 5 oz

Nutrition Facts

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Prep

  1. Cauliflower rice - (Skip if cauliflower rice was made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
  2. Make chorizo and cauliflower rice filling - Grate carrots using a box grater or food processor. Chop garlic. Combine shredded carrots, garlic, chorizo, cauliflower rice, salt and paprika. (Can be done up to 2 days ahead)
  3. Slow-cook peppers - Slice stems off peppers and discard seeds and stem. Spoon cauliflower rice and chorizo filling into peppers, pressing down with the back of a spoon to fill the peppers as much as possible. Place peppers, cut-side up in the bowl of a slow cooker. (To help the peppers stay upright, you can ball up some foil and place it around the peppers.) Pour water around the peppers to 1" / 2.5cm deep. Cook until peppers are tender and chorizo is cooked, high for 3 hours or low for 5. You can also place the peppers in a baking dish with water and bake them, covered with foil at 350F / 176C until the chorizo is cooked and the peppers are tender, 60 to 70 minutes.

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Make

  1. When peppers are nearly finished cooking, chop tomatoes, jalapenos, green onions and avocados.
  2. In a large bowl, whisk together mustard, honey and vinegar. Add olive oil while whisking. Add mixed greens, tomatoes, jalapenos, green onions and avocados on top. Toss salad just before serving.
  3. Serve peppers with salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (60)
Gluten-free (6)
Paleo (3)
Vegetarian (13)

31 reviews

We loved this. Baked in the oven and added a bit of cheese. So tasty!

By: Robyn
Posted: Jan 02, 2021
Diet: Original
0 Helpful

We liked the veggie peppers. I made some sausages for my non-vegetarian eaters. 2nd time- used the instant pot. Cooked it for 10 minutes on high pressure and only made 2 peppers. Hard to get out of instant pot because was nearly falling apart. Still delicious!

By: Cathleen
Posted: Aug 22, 2020
Diet: Vegetarian
0 Helpful

I thought this was good, but I've decided that stuffed peppers are just not my favourite.

By: Tiffany
Posted: Oct 26, 2017
Diet: Original
0 Helpful

ground sirloin in place of chorizo

By: E
Posted: Oct 19, 2017
Diet: Original
0 Helpful

I like the idea of lentils and rice stuffing, but the flavor didn't meet my expectations- would experiment with the spices a little next time.

By: Dalia
Posted: Oct 18, 2017
Diet: Vegetarian
0 Helpful

This was great. We cooked it in the oven and added cheese to the top for the last five minutes of baking. Thanks!

By: Jenny
Posted: Oct 16, 2017
Diet: Original
0 Helpful