Portuguese Chourico and Peppers
Elevate your weeknight dinners with the bold and comforting flavors of Portuguese Chourico and Peppers. This one-pan recipe features smoky, savory chourico sausage paired with tender bell peppers, sweet onions, and a rich tomato and white wine sauce, all seasoned with aromatic paprika and oregano. Ready in just 50 minutes, this dish is perfect for busy days yet special enough for entertaining. Serve it over rice, spoon it onto crusty bread, or enjoy it on its own—every bite bursts with Mediterranean-inspired goodness. Garnished with fresh parsley for a vibrant finish, this hearty and flavorful meal is both easy to prepare and guaranteed to impress. Keywords: Portuguese Chourico and Peppers, chourico recipe, one-pan dinner, Mediterranean comfort food, sausage and pepper dish.
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Recipe Information
Ingredients
- 1 pound chourico sausage
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 1 large red bell pepper
- 1 large green bell pepper
- 15 ounces crushed tomatoes
- 1 cup dry white wine
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Slice the chourico sausage into 1/4-inch thick rounds.
Heat the olive oil in a large skillet over medium heat.
Add the sliced chourico and cook for 3–4 minutes until lightly browned. Remove the sausage with a slotted spoon and set aside.
Peel and thinly slice the yellow onion. Mince the garlic cloves. Core and slice the red and green bell peppers into thin strips.
In the same skillet, add the sliced onion and cook for 2–3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sliced bell peppers and cook for 5–6 minutes, stirring occasionally, until the peppers are tender yet still slightly firm.
Pour in the crushed tomatoes and dry white wine, stirring to combine.
Sprinkle in the paprika, dried oregano, salt, and black pepper. Stir well to incorporate the seasonings.
Return the browned chourico to the skillet. Stir to combine and bring the mixture to a low simmer.
Reduce the heat to low and simmer uncovered for 15–20 minutes, allowing the flavors to meld and the sauce to thicken.
Taste and adjust seasoning if needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread, over rice, or as desired.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 8417 mg | 366% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.1 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3106 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
