- 1 Tablespoons olive oil
- 1.25 cups yellow onion, chopped
- 2 cups zucchini, diced
- 1 cups kale, chopped
- 1 Tablespoons cilantro, chopped
- 1 Tablespoons paprika
- 2 Tablespoons cumin
- 1 teaspoons fennel seed
- 1 cup cauliflower rice
- 1.5 cups ground chicken, browned
- 1.85 cups beef chorizo, browned
- 4 whole yellow bell peppers, tops sliced off and insides removed
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 ground chicken and beef chorizo. Divide mixture between peppers and press mixture down into each pepper. Place peppers in slow cooker, and cook on high for 2 hours until peppers are soft.
Prepare peppers per above directions but do not cook. Flash freeze peppers on a baking sheet. Divide peppers into gallon freezer bags, label and freeze. TO SERVE: Thaw. Place peppers in slow cooker and cook on high for 2 hours until peppers are soft.