Grilled Chorizo and Red Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Savory Spanish chorizo sausage and sweet red peppers grilled to perfection, served with a smoky paprika finish for an effortless tapas staple. This spanish-inspired grilling ready in about 23 minutes pairs olive oil, minced garlic, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (8 ratings) Prep: 15 min Cook: 8 min Serves 4 Spanish cuisine 280 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Brush the grill grates with 1 tbsp olive oil to prevent sticking.
  2. Step 2: In a small bowl, mix the 2 minced garlic cloves, 1 tsp smoked paprika, 1/4 tsp salt, and 1 tbsp olive oil. Brush this mixture evenly over the 12 oz sliced chorizo sausage.
  3. Step 3: Place the chorizo and red bell pepper strips on the preheated grill. Cook for 6-8 minutes, turning occasionally, until the chorizo is crisp on the edges and peppers are tender with light char marks.
  4. Step 4: Transfer to a serving platter, sprinkle with 2 tbsp chopped fresh parsley, and serve warm.

Frequently asked questions

How long does Grilled Chorizo and Red Peppers take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Chorizo and Red Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Chorizo and Red Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chorizo and Red Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chorizo and Red Peppers?

Spanish grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes