Stir-Fried Peppers With Chorizo
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 2pounds chorizo (Spanish sausage) diced
- 2large sweet red peppers, cored, seeded and cut in thin strips
- 2large sweet yellow peppers, cored, seeded, and cut in thin strips
- 2large green peppers, cored, seeded and cut in thin strips
- 2tablespoons sherry wine vinegar
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (8 servings)
398 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 17 grams protein; 898 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large, heavy skillet. Add the chorizo and saute until lightly browned. Remove the chorizo from the skillet, draining it well.
- Step 2
Add the pepper strips to the skillet and stir-fry until they have wilted, about five minutes. Return the chorizo to the skillet and add the vinegar. Mix well and transfer to a serving dish. Sprinkle with parsley and serve as a side dish with an omelet, with grilled chicken or grilled shrimp.
Private Notes
Comments
I used 2 Beyond Meat Sausages. I cut the recipe in half-two people-added a pinch of Aleppo pepper, an 1/8t garlic powder and 1/8t smoked paprika to the sausage before adding the peppers. Next time I will up the paprika and also add 1 minced clove of garlic when I return the sausages to the pan. The vegan sausage works well but flavor needs bumping up. Served this with Bobby Flay’s Arroz a la Mexicana (con Verduras). If you’re vegan (or allergic to tomatoes), use sweet paprika in the rice.
Solid. I was able to prep/cook it in well under 35 minutes. I added a little onion and, alongside the sherry vinegar, a squeeze of orange (I read elsewhere chorizo and orange pair well). Some crusty bread alongside it might have been nice.
This is simple to make and delicious
I used 2 Beyond Meat Sausages. I cut the recipe in half-two people-added a pinch of Aleppo pepper, an 1/8t garlic powder and 1/8t smoked paprika to the sausage before adding the peppers. Next time I will up the paprika and also add 1 minced clove of garlic when I return the sausages to the pan. The vegan sausage works well but flavor needs bumping up. Served this with Bobby Flay’s Arroz a la Mexicana (con Verduras). If you’re vegan (or allergic to tomatoes), use sweet paprika in the rice.