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Chorizo and Pepper Skewers

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

Ingredients

Directions

  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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