Chorizo and Sweet Pepper Saute with Crusty Bread
- 1 of 3 Heat oil in a large nonstick skillet over medium heat. Add chorizo and cook until browned, about 5 minutes, stirring occasionally. Add garlic and cook for another minute until golden. Raise heat to high and add red wine. Cook until wine is reduced to a glaze.
- 2 of 3 Slice the roasted peppers into 1-inch-wide strips and add to skillet. Stir in parsley and salt and pepper and stir to combine and heat through.
- 3 of 3 Spoon over toasted bread. Drizzle with additional olive oil, if desired.
Servings Per Recipe: 6
Per Serving: 7 g sat. fat, 42 mg chol., 21 g Fat, total, 4 g fiber, 857 mg sodium, 25 g carb., 15 g pro., 358 kcal cal.