Spanish Chorizo and Peppers (Pimientos y Chorizo Frito)

Chorizo sausage with peppers and onions in a bowl

Paul Poplis / Getty Images

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
431 Calories
39g Fat
7g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 431
% Daily Value*
Total Fat 39g 50%
Saturated Fat 11g 53%
Cholesterol 50mg 17%
Sodium 735mg 32%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 15g
Vitamin C 82mg 411%
Calcium 22mg 2%
Iron 1mg 8%
Potassium 361mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chorizo and peppers dish comes together easily and is full of flavor. It's the type of dish that's often served as part of a spread of tapas—those small plates popularized in Spain at bars and restaurants. They're great for a mid-day snack, something to hold you over before dinner, but whenever you eat them, they're definitely a communal food. Tapas are so much a part of Spanish culture that they're often a goal in and of themselves—people go out specifically to enjoy tapas.

Long green Anaheim peppers and yellow peppers are fried with Spanish chorizo sausage and garlic, and make a colorful addition to the table. If you can't find Anaheim peppers, you can substitute green bell peppers instead.

Serve on a platter in the center of the table and mound the mixture on slices of fresh rustic bread (pan rustico). It is also a great first course or accompaniment to scrambled eggs.


  • 2 long green peppers, such as Anaheim

  • 1 yellow bell pepper

  • 2 to 3 cloves garlic

  • 1/2 pound fresh chorizo sausages

  • 4 to 5 tablespoons olive oil

  • 1 pinch salt, or to taste

Steps to Make It

  1. Gather the ingredients.

  2. Rinse green and yellow peppers, then remove stems and seeds.

  3. Cut peppers into lengthwise slices, about 1/3-inch wide.

  4. Peel and finely chop garlic and set aside.

  5. Cut the chorizo into 1-inch lengths.

  6. Pour 4 to 5 tablespoons olive oil into a heavy-bottomed frying pan and heat.

  7. When the oil is hot, fry chorizo pieces and pepper strips, stirring often.

  8. When peppers are browned and almost cooked, add minced garlic and continue to fry. Stir often, to prevent burning, for another minute or so.

  9. When chorizo and peppers are completely cooked, serve on a platter with rustic bread.

  10. Enjoy.


Chorizo and peppers are great on their own, as a flavorful duo, but you can add other proteins to this dish, too. Chicken and/or shrimp are also great additions.

How to Store and Freeze Spanish Chorizo and Peppers

You can keep chorizo and peppers in the refrigerator in an airtight container for three to five days. Reheat over medium heat in a skillet or microwave.

You can also freeze leftovers in an airtight container or zip-close freezer bag for up to six months. Defrost in the refrigerator and then reheat in the microwave or in a skillet or a Dutch oven over low heat until hot all the way through. You can also heat leftovers from frozen in a 350 F oven for about 20 minutes.

Should you peel chorizo?

Fresh chorizo must be cooked before eating. You need to peel off the skin, or outer wrapping, before you cook it—whether it's frying, grilling, or roasting the sausage.