My directions are for a single serving or two small servings. If you want more just increase the amount of chorizo and peppers/onions you use. I use a frozen mix of peppers and onions for convenience. Fresh would be good too and would cook a little quicker.
Course: Main Course
Keyword: chorizo, chorizo with peppers and onions, sausage with peppers and onions
1/4poundchorizo sausage removed from casing
2cupsmix of onions and peppersfrozen or fresh
First you cook the chorizo on medium high heat for about 2-3 minutes until it starts to release some fat. Make sure the pan is big enough to allow adding the peppers and onions and be able to stir them easily enough. If possible don't break it up into pieces smaller than 1/4" to 1/2". I think the mouthfeel is better if you don't break it into really small pieces like you were making tacos. This seams easier with the chorizo you get in a casing versus the chorizo that isn't. If your chorizo is in a casing remove it first by cutting down the side and pulling the casing off.
Next add 2 cups of peppers and onions and stir occasionally until the chorizo is cooked and the onions are soft and translucent.
Don't like onions? Use a pepper mix instead of pepper and onion mix and you'll have Chorizo and Peppers.
Chorizo Sausage with Peppers and Onions printed from https://shawnonfood.com/chorizo-sausage-peppers-onions/