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Chorizo and Pepper Skewers

Chorizo and Pepper Skewers
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Serves 8| Hands-On Time: | Total Time:



  1. Soak 16 small wooden skewers in water for at least 15 minutes. Heat grill to medium-low. In a medium bowl, toss the chorizo, baguette, and bell pepper with the oil and ½ teaspoon salt.
  2. Thread onto skewers and grill, turning occasionally, until the peppers are tender and the bread is golden brown, 8 to 12 minutes. Drizzle with additional oil before serving.
By June, 2011

Nutritional Information

  • Per ServingServing Size: 2 skewers
  • Calories 214
  • Fat 16g
  • Sat Fat 5g
  • Cholesterol 25mg
  • Sodium 563mg
  • Protein 9g
  • Carbohydrate 9g
  • Sugar 1g
  • Fiber 1g
  • Iron 1mg
  • Calcium 10mg
What does this mean? See Nutrition 101 .

Quick Tip

Yellow, red, and green bell peppers
Cut up the chorizo, bread, and bell pepper up to 1 day in advance; refrigerate separately. Toss with the oil and thread onto skewers just before grilling.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.