Grilled Chorizo and Roasted Pepper Flatbread with Manchego

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Smoky grilled chorizo paired with sweet roasted red peppers atop a crisp flatbread finished with nutty Manchego cheese. This Spanish recipe, ready in about 30 minutes, pairs Spanish chorizo sausage, olive oil, and red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Spanish chorizo sausage, sliced 1/4-inch thick
• 2 tbsp olive oil
• 1 large red bell pepper, sliced into strips
• 1 large flatbread, about 10-inch diameter
• 1 cup shredded Manchego cheese
• 1 tsp fresh thyme, chopped
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 1 tsp lemon zest

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Toss 1 large sliced red bell pepper strips with 1 tbsp olive oil, 1 minced garlic clove, and 1/4 tsp black pepper. Grill the peppers for 8-10 minutes until softened and slightly charred, turning occasionally.
2. Step 2: While peppers cook, grill 8 oz sliced Spanish chorizo over direct heat for 3-4 minutes per side until crisp and browned, releasing smoky aromas.
3. Step 3: Lightly brush 1 large flatbread with remaining 1 tbsp olive oil. Place flatbread on the grill for 2 minutes until grill marks appear and it starts to crisp.
4. Step 4: Remove flatbread from grill, layer with grilled red peppers and chorizo slices, then sprinkle 1 cup shredded Manchego cheese evenly on top. Return flatbread to grill, cover, and cook for 2-3 minutes until cheese melts.
5. Step 5: Remove flatbread from grill and garnish with 1 tsp chopped fresh thyme and 1 tsp lemon zest for brightness. Slice and serve warm.