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Chop and bake the bell peppers and onion at 400°F for 20- 25 minutes
Slow cooker on high for 2-3 hours or low for 3-4 hours. Chorizo, pork, salt, paprika, oregano, cumin, black pepper, enchilada sauce, roasted tomatoes, garlic puree, chipotle peppers, adobo sauce, apple cider vinegar. Add roasted vegetables.
Cook pasta for half the time shown on the box. Mix up the cooked meat, then add pasta to slow cooker.
Blend cottage cheese, cream cheese, cheddar cheese, cheddar powder, red enchilada sauce, milk, salt, and pepper. Throw in optional cilantro.
Cover on high for 15-20 minutes.
Allocate to 10 equal sized containers.
Store in the freezer.
Microwave for ~4 minutes to reheat.
Add 2-3 tablespoons of milk when reheating for creamier sauce.