Sautéed Chorizo with Red Bell Peppers and Smoked Paprika

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Spanish tapa featuring spicy chorizo and sweet peppers cooked in smoky paprika-infused oil. This Spanish recipe, ready in about 20 minutes, pairs chorizo, red bell peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Spanish cuisine 450 cal/serving

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Ingredients

12 oz chorizo
2 red bell peppers
2 tbsp olive oil
1 tsp smoked paprika
2 cloves garlic
1/4 tsp salt

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 12 oz sliced chorizo and cook for 5-7 minutes until edges crisp and oil renders, stirring occasionally.
Step 2: Add 2 seeded and sliced red bell peppers and 1 tsp smoked paprika, stirring to coat. Cook for 3-4 minutes until peppers are tender-crisp and fragrant.
Step 3: Add 2 minced garlic cloves and cook for 1 minute until aromatic, avoiding browning. Season with 1/4 tsp salt and cook 1 minute more to meld flavors.