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.
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.