Chorizo and Sweet Pepper Saute with Crusty Bread

Chorizo sausage is a popular ingredient in both Spanish and Mexican cooking. Use a Spanish wine such as Rioja for these open-faced sandwiches.

Chorizo and Sweet Pepper Saute with Crusty Bread
Servings: 6 Prep 15 mins Cook 10 mins


  • 1 tablespoon olive oil
  • 4 Spanish chorizo sausages (about 12 ounces total), sliced on the bias into 1/4-inch slices
  • 2 cloves garlic, thinly sliced
  • 1/4 cup dry red wine (such as Rioja)
  • 5 sweet red and yellow peppers, roasted (see Note)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 slices (1-inch thick) crusty bread, lightly toasted
  • Olive oil for drizzling, optional

Make It

1. Heat oil in a large nonstick skillet over medium heat. Add chorizo and cook until browned, about 5 minutes, stirring occasionally. Add garlic and cook for another minute until golden. Raise heat to high and add red wine. Cook until wine is reduced to a glaze.

2. Slice the roasted peppers into 1-inch-wide strips and add to skillet. Stir in parsley and salt and pepper and stir to combine and heat through.

3. Spoon over toasted bread. Drizzle with additional olive oil, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 21, chol. (mg): 42, sat. fat (g): 7, carb. (g): 25, fiber (g): 4, pro. (g): 15, sodium (mg): 857, Percent Daily Values are based on a 2,000 calorie diet.