Spanish Chorizo with Peppers

Ingredients

• •1 lb Spanish chorizo, sliced into rounds (gluten-free)
• •2 red bell peppers, cut into strips
• •1 yellow bell pepper, cut into strips
• •1 large onion, sliced
• •4 cloves garlic, minced
• •1 can (14 oz) diced tomatoes
• •2 tbsp olive oil
• •1 tsp smoked paprika
• •½ tsp dried oregano
• •to taste Salt and pepper
• •for garnish Fresh parsley

Directions

1. 1Heat olive oil in a large skillet over medium-high heat. Add chorizo slices and cook for 3-4 minutes until browned, then transfer to a plate.
2. 2In the same skillet, add onions and bell peppers, sauté for 5-6 minutes until softened.
3. 3Add minced garlic, smoked paprika, and oregano, stirring for 1 minute until fragrant.
4. 4Pour in the diced tomatoes with their juices and return the chorizo to the skillet.
5. 5Simmer for 8-10 minutes, allowing flavors to meld. Season with salt and pepper to taste.
6. 6Garnish with fresh parsley and serve hot with crusty bread or over rice.

💡 Render Spanish chorizo before peppers go in; the paprika-rich fat seasons the vegetables and lets them soften without extra oil.

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