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, 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 "Plan a meal with the AI" 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, sliced 1/4-inch thick Spanish chorizo sausage
• 2 tbsp olive oil
• 1 large, sliced into strips red bell pepper
• 1 large, about 10-inch diameter flatbread
• 1 cup shredded Manchego cheese
• 1 tsp, chopped fresh thyme
• 1, minced garlic clove
• 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.