12 Spicy Portuguese Chourico and Peppers Delights

Ever find yourself craving something bold, flavorful, and just a little bit fiery? You’re in luck! Our roundup of 12 Spicy Portuguese Chourico and Peppers Delights is here to transport your taste buds straight to the sun-drenched hills of Portugal—no passport required. Perfect for weeknight dinners or weekend feasts, these recipes promise to spice up your cooking routine. Ready to turn up the heat? Let’s dive in!

Portuguese Chourico and Peppers Stew

Zesty flavors and hearty ingredients come together in this Portuguese Chourico and Peppers Stew, a dish that reminds me of the cozy family dinners we used to have during the cooler months. I love how the smoky chourico pairs with the sweetness of the peppers, creating a comforting bowl that’s perfect for any day of the week.

Ingredients

• 1 tbsp olive oil
• 1 lb Portuguese chourico, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, sliced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb sliced Portuguese chourico and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Tip: Browning the chourico first adds depth to the stew’s flavor.
4. Add 1 diced large onion and cook until translucent, about 3 minutes.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
6. Add 2 sliced bell peppers and cook until they begin to soften, about 5 minutes.
7. Tip: For extra sweetness, use a mix of red and yellow bell peppers.
8. Pour in 1 can diced tomatoes, 2 cups chicken broth, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes.
9. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
10. Tip: Simmering longer allows the flavors to meld together beautifully.
11. Season with salt to taste before serving.

Unbelievably rich and flavorful, this stew boasts a perfect balance of smoky, sweet, and spicy notes. Serve it with a slice of crusty bread to soak up all the delicious juices, or over a bed of rice for a more filling meal.

Spicy Chourico and Peppers Pasta

Venturing into the kitchen on a lazy Sunday afternoon, I found myself craving something with a bit of a kick, something that could warm the soul and spice up the day. That’s when I decided to whip up this Spicy Chourico and Peppers Pasta, a dish that’s as vibrant in flavor as it is in color. It’s the perfect blend of spicy, savory, and slightly sweet, making it a hit for any pasta lover looking for a little excitement in their meal.

Ingredients

• 1 tbsp olive oil
• 1 cup diced chourico
• 1 cup sliced bell peppers
• 2 cloves minced garlic
• 1/2 tsp crushed red pepper flakes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 8 oz pasta
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced chourico to the skillet and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Tip: For an extra crispy texture, let the chourico sit undisturbed for a minute before stirring.
4. Add sliced bell peppers and minced garlic to the skillet, cooking until peppers soften, about 3 minutes.
5. Sprinkle crushed red pepper flakes over the mixture, stirring to combine, and cook for 1 minute to release the flavors.
6. Pour in chicken broth and heavy cream, bringing the mixture to a simmer. Let it cook for 5 minutes to slightly thicken.
7. Tip: If the sauce thickens too much, add a splash of chicken broth to reach your desired consistency.
8. Meanwhile, cook pasta according to package instructions until al dente, then drain.
9. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
10. Sprinkle grated Parmesan cheese over the pasta, stirring until the cheese melts into the sauce.
11. Tip: For a richer flavor, let the pasta sit off the heat for 2 minutes before serving to allow the flavors to meld.
12. Season with salt to taste and serve immediately.

Absolutely delightful, this pasta dish boasts a creamy texture with a spicy kick from the chourico and red pepper flakes. The bell peppers add a sweet contrast, making every bite a perfect balance of flavors. Serve it with a side of crusty bread to soak up any extra sauce, and you’ve got yourself a meal that’s sure to impress.

Grilled Portuguese Chourico with Sweet Peppers

Zesty flavors and smoky aromas are what come to mind when I think of Grilled Portuguese Chourico with Sweet Peppers. It’s a dish that takes me back to summer barbecues where the sizzle of chourico on the grill was the soundtrack of the evening. I love how the sweetness of the peppers balances the spiciness of the chourico, creating a harmony of flavors that’s hard to resist.

Ingredients

• 1 lb Portuguese chourico, sliced into 1/2-inch pieces
• 2 large sweet peppers, sliced into 1/2-inch strips
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a large bowl, toss the sliced chourico and sweet peppers with olive oil, smoked paprika, and salt until evenly coated. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Place the chourico and peppers on the grill in a single layer, avoiding overcrowding to ensure even cooking. Grill for 4-5 minutes on each side, or until the chourico is nicely charred and the peppers are tender. Tip: Use a grill basket for smaller pieces to prevent them from falling through the grates.
4. Remove from the grill and let rest for 2 minutes before serving. Tip: This rest period allows the juices to redistribute, making the chourico even more flavorful.

The smoky, slightly spicy chourico pairs beautifully with the caramelized sweetness of the peppers, offering a delightful contrast in every bite. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal that’s sure to impress.

Chourico and Peppers Stuffed Bread

Every now and then, I stumble upon a recipe that feels like a warm hug, and this Chourico and Peppers Stuffed Bread is exactly that. It’s a dish that brings back memories of family gatherings, where the aroma of spicy chourico and sweet peppers would fill the air, promising a feast to come.

Ingredients

• 1 lb chourico, casing removed and diced
• 2 cups bell peppers, mixed colors, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 loaf Italian bread, unsliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter, melted
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, heat 1 tsp olive oil and sauté the diced onion and minced garlic until translucent, about 5 minutes.
3. Add the diced chourico to the skillet and cook until it starts to brown, approximately 7 minutes, stirring occasionally.
4. Tip: For an extra kick, you can add a pinch of red pepper flakes with the chourico.
5. Stir in the diced bell peppers and cook for another 5 minutes until they soften. Remove from heat and let cool slightly.
6. While the mixture cools, carefully hollow out the Italian bread, leaving about a 1-inch shell to hold the stuffing.
7. Tip: Save the bread you remove to make breadcrumbs for another recipe.
8. Mix the chourico and peppers with the shredded mozzarella and grated Parmesan cheese, then stuff the mixture into the hollowed-out bread.
9. Brush the outside of the bread with melted butter and sprinkle with dried oregano for a crispy, flavorful crust.
10. Bake in the preheated oven for 20 minutes, or until the cheese is melted and the bread is golden brown.
11. Tip: Let the stuffed bread rest for 5 minutes before slicing to allow the filling to set.

This Chourico and Peppers Stuffed Bread is a delightful combination of spicy, savory, and cheesy flavors, with a texture that’s crispy on the outside and wonderfully soft inside. Try serving it with a side of marinara sauce for dipping, or slice it thick for a hearty sandwich option.

Portuguese Style Chourico and Peppers Pizza

Zesty flavors and a touch of spice make this Portuguese Style Chourico and Peppers Pizza a standout dish that’s perfect for any gathering. I remember the first time I tried this at a friend’s house; the bold flavors instantly won me over, and I’ve been tweaking my version ever since.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced Portuguese chourico
• 1/2 cup sliced bell peppers
• 1 tbsp olive oil
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Letting the dough rest at room temperature for 15 minutes makes it easier to shape.
3. Brush the dough with olive oil, then spread the tomato sauce evenly, leaving a small border for the crust.
4. Sprinkle half of the mozzarella cheese over the sauce, followed by the chourico and bell peppers. Tip: Sautéing the peppers lightly before adding them can enhance their sweetness.
5. Top with the remaining cheese and a sprinkle of red pepper flakes for heat.
6. Carefully transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, bake the pizza directly on the stone.
7. Let the pizza cool for 2 minutes before slicing to allow the cheese to set slightly.

The combination of smoky chourico and sweet peppers atop a crispy crust creates a delightful contrast. Serve with a side of pickled vegetables to cut through the richness.

Chourico and Peppers Rice Bowl

After a long day of exploring local farmers’ markets, I stumbled upon some vibrant peppers and smoky chourico that inspired this hearty rice bowl. It’s a dish that brings a little bit of Portuguese flair to your weeknight dinner rotation, and trust me, it’s as satisfying to make as it is to eat.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1/2 lb chourico, sliced into 1/4-inch rounds
• 1 large bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well. This removes excess starch and prevents the rice from being sticky.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes.
3. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the chourico and cook until lightly browned, about 3 minutes per side. Remove and set aside.
4. In the same skillet, add the diced bell pepper and onion. Cook, stirring occasionally, until softened, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Add the minced garlic, salt, black pepper, and smoked paprika to the skillet. Cook for 1 minute until fragrant.
6. Return the chourico to the skillet and stir to combine with the vegetables. Cook for another 2 minutes to meld the flavors.
7. Fluff the cooked rice with a fork and divide it among bowls. Top with the chourico and pepper mixture.

My favorite part about this dish is the smoky aroma that fills the kitchen, promising a meal that’s bursting with flavor. The rice is perfectly fluffy, serving as a comforting base for the spicy chourico and sweet peppers. For an extra touch, garnish with fresh parsley or a squeeze of lemon to brighten up the dish.

Slow Cooker Portuguese Chourico and Peppers

Venturing into the world of slow cooker recipes has been a game-changer for my weeknight dinners, and this Slow Cooker Portuguese Chourico and Peppers is no exception. It’s a dish that brings a little bit of Portugal into my kitchen, with minimal effort and maximum flavor.

Ingredients

• 1 lb Portuguese chourico, sliced into 1/2-inch rounds
• 2 large bell peppers, sliced into strips
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes

Instructions

1. Heat olive oil in a skillet over medium heat. Add chourico and cook until lightly browned, about 3 minutes per side. Tip: Browning the chourico first adds depth to the dish’s flavor.
2. Transfer the chourico to the slow cooker. Add bell peppers, onion, garlic, chicken broth, smoked paprika, and red pepper flakes to the slow cooker.
3. Cover and cook on low for 6 hours or high for 3 hours. Tip: Cooking on low allows the flavors to meld together beautifully.
4. Once cooking is complete, give the mixture a gentle stir. Tip: If the dish seems too liquidy, remove the lid and cook on high for an additional 30 minutes to reduce.

Now, the moment you’ve been waiting for. The chourico is perfectly spicy, the peppers are tender yet retain a bit of crunch, and the onions have melted into the broth, creating a sauce that’s irresistible. Serve this over a bed of rice or with crusty bread to soak up all the delicious juices.

Chourico and Peppers Omelette

Diving into the weekend with a hearty breakfast has always been my ritual, and this Chourico and Peppers Omelette is my go-to when I crave something spicy and satisfying. It’s a dish that reminds me of summer mornings at my grandma’s, where the sizzle of chourico was the wake-up call nobody could ignore.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced chourico
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 3 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese

Instructions

1. Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add 1/2 cup diced chourico to the skillet. Cook, stirring occasionally, until lightly browned, about 3 minutes.
3. Tip: Render the chourico fat slowly for maximum flavor without burning.
4. Add 1/4 cup diced green bell pepper and 1/4 cup diced red bell pepper to the skillet. Cook until softened, about 2 minutes.
5. Tip: Keep the heat at medium to avoid charring the peppers.
6. In a bowl, whisk 3 large eggs with 1/4 tsp salt and 1/4 tsp black pepper until well combined.
7. Pour the egg mixture over the chourico and peppers in the skillet. Let it sit undisturbed for 30 seconds to start setting.
8. Gently lift the edges of the omelette with a spatula, tilting the skillet to let uncooked eggs flow underneath.
9. Tip: For a fluffier omelette, avoid over-stirring once the eggs start to set.
10. Sprinkle 1/4 cup shredded cheddar cheese over one half of the omelette. Fold the other half over the cheese. Cook for another 1 minute until the cheese begins to melt.
11. Slide the omelette onto a plate. Serve immediately.

Perfectly golden with a spicy kick from the chourico and a sweet crunch from the peppers, this omelette is a breakfast of champions. Pair it with a slice of crusty bread to sop up all the deliciousness, or go bold with a side of hot sauce for an extra fiery start to your day.

Portuguese Chourico and Peppers Sandwich

After a recent trip to a local Portuguese festival, I was inspired to recreate one of the most memorable bites I had—a hearty Chourico and Peppers Sandwich. It’s a simple yet flavorful dish that brings a piece of Portuguese cuisine right to your kitchen, perfect for a quick lunch or a casual dinner.

Ingredients

• 1 tbsp olive oil
• 1 lb Portuguese chourico, sliced into 1/2-inch rounds
• 1 large green bell pepper, sliced into strips
• 1 large red bell pepper, sliced into strips
• 1 large onion, sliced
• 4 crusty rolls, split

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 lb sliced chourico to the skillet. Cook until lightly browned on both sides, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove the chourico from the skillet and set aside on a plate.
4. In the same skillet, add the sliced green and red bell peppers and onion. Cook, stirring occasionally, until the vegetables are soft and slightly caramelized, about 10 minutes. Tip: A pinch of salt can help draw out the moisture and speed up the cooking process.
5. Return the chourico to the skillet with the peppers and onions. Stir to combine and heat through, about 2 minutes. Tip: For an extra kick, a dash of red pepper flakes can be added at this stage.
6. Divide the mixture evenly among the 4 split crusty rolls.

Great for gatherings or a satisfying meal at home, this sandwich boasts a smoky, spicy flavor from the chourico, balanced by the sweetness of the peppers and onions. Serve it with a side of pickles or a crisp salad to cut through the richness.

Chourico and Peppers Skillet

Last weekend, I found myself rummaging through my fridge, looking for something quick yet satisfying to whip up for dinner. That’s when I stumbled upon some chourico and bell peppers, and the idea for this skillet dish was born. It’s a hearty, flavorful meal that comes together in no time, perfect for those busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 lb chourico, sliced into 1/4-inch rounds
• 2 bell peppers, sliced into strips
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 lb sliced chourico to the skillet. Cook, stirring occasionally, until the chourico is lightly browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add 2 sliced bell peppers and 1 thinly sliced onion to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Tip: For extra flavor, let the vegetables sit undisturbed for a minute or two to develop a slight char.
4. Stir in 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for an additional 1 minute until fragrant. Tip: Adding garlic last prevents it from burning and becoming bitter.
5. Remove from heat and serve immediately.

Vibrant and packed with smoky flavors, this Chourico and Peppers Skillet is a delight to the senses. Serve it over a bed of rice or with crusty bread to soak up all the delicious juices.

Portuguese Chourico and Peppers Soup

Feeling the chill in the air reminds me of my trip to Portugal, where I first tasted the heartwarming Chourico and Peppers Soup. It’s a dish that combines smoky flavors with a comforting broth, perfect for those evenings when you need a little warmth and a lot of flavor.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb Portuguese chourico, sliced
• 2 cups diced bell peppers
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté for 3 minutes, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Add 1 lb sliced Portuguese chourico and cook for 5 minutes, stirring occasionally, until lightly browned.
5. Mix in 2 cups diced bell peppers and cook for another 3 minutes.
6. Pour in 4 cups chicken broth, bringing the mixture to a boil.
7. Reduce heat to low, add 2 cups diced potatoes, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, then simmer for 20 minutes, until potatoes are tender.
8. Garnish with 2 tbsp chopped fresh parsley before serving.

You’ll love the smoky depth of the chourico paired with the sweetness of the peppers, all brought together in a savory broth. Try serving it with a slice of crusty bread to soak up every last drop.

Chourico and Peppers Tacos

Perfect for those evenings when you’re craving something with a bit of spice and a lot of flavor, these Chourico and Peppers Tacos are a game-changer in my kitchen. I remember the first time I threw them together on a whim, using leftover chourico from a weekend BBQ, and they’ve been a staple ever since.

Ingredients

• 1 tbsp olive oil
• 1 lb chourico, sliced into 1/4-inch rounds
• 2 cups bell peppers, thinly sliced (mix of colors for vibrancy)
• 1/2 cup onion, thinly sliced
• 2 cloves garlic, minced
• 8 small corn tortillas
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chourico to the skillet, cooking until lightly browned on both sides, approximately 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chourico from the skillet and set aside on a plate lined with paper towels to drain excess oil.
4. In the same skillet, add bell peppers and onion, sautéing until they begin to soften, about 5 minutes. Tip: A pinch of salt here helps draw out the vegetables’ natural sweetness.
5. Add minced garlic to the skillet, cooking for an additional 1 minute until fragrant.
6. Return the chourico to the skillet, stirring to combine with the vegetables, and cook for another 2 minutes to meld the flavors.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Tip: Keep them wrapped in a clean towel to stay warm until serving.
8. Divide the chourico and pepper mixture evenly among the tortillas, topping with chopped cilantro and a squeeze of lime juice.

The smoky, spicy chourico pairs beautifully with the sweet crunch of the peppers, all wrapped up in a soft, warm tortilla. For an extra kick, serve with a side of hot sauce or a dollop of sour cream to balance the heat.

Conclusion

Deliciously bold and bursting with flavor, our roundup of 12 Spicy Portuguese Chourico and Peppers Delights offers something for every palate. Whether you’re craving a hearty meal or a zesty side, these recipes promise to spice up your cooking routine. We’d love to hear which dish stole your heart—drop a comment below! Loved the roundup? Share the fiery love on Pinterest and spread the warmth.