Reviewed: May 8, 2012

I was not sure what to expect before cooking this. I love all of the ingredients, so I figured I would give it a try. My wife and I really enjoyed this recipe. To give the most basic summary: It tasted very similar to a more common dish, Stuffed Bell Peppers (just with a little spice). We had it both as a sandwich and over rice. Since there was lots of liquid in ours, the rice worked a little better.

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Reviewer:

historian507

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 12, 2012

Yuck!

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Reviewer:

Jennifuh

Home Town: Boston, Massachusetts, USA

Reviewed: Jan. 20, 2012

I actually made this in a skillet for a quick weeknight meal. Started with chorizo then added onion, peppers then garlic. I deglazed the pan with white wine (personal preference) and then used some chicken stock and let it cook down a little. I added the tomato paste when I added the stock and also threw in a can of diced tomatoes. I don't like green bell pepper so I used sweet yellow and it was pretty good over rice. Thanks!

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Reviewer:

*~Lissa~*

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Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Apr. 21, 2011

This is one of the best slow cooker recipes I have tried. I made this to go over pasta so I didn’t reduce the liquid as instructed and it was perfect. I admit I was a little apprehensive about not browning the chourico but there is no need to because the appearance and taste was wonderful.

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Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Mar. 11, 2011

Yum! I sauteed the sausage in a bit of olive oil first, then the onions until soft, then the peppers. Cooked for a bit then added garlic and a cup of frozen corn kernels. Brought the wine and a cup of chicken broth to a boil, then cooked in oven at 250 F for an hour (I do not have a slow cooker). It was delicious!

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Penny Lane

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 1, 2010

This was very good! I used turkey chourico and just cooked it in a skillet. I used one green pepper and one red, and served it over rice. Delicious!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Feb. 27, 2010

Lovely reminder of my time in the Azores. Here's a tip . . . remove the skins from the peppers first for less pepper "bite" and a more silky mouthfeel. Freezes well!

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Reviewer:

Chris

Cooking Level: Intermediate

Living In: Orange, California, USA

Reviewed: Feb. 26, 2010

If you use the true Portuguese chourico sausage, it will not be oily. The Spanish and Mexican chorizo are very different from the Portuguese chourico. A mixture of various peppers makes this dish very colourful and appealing.

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Reviewer:

Beladona

Reviewed: Feb. 15, 2010

This was pretty ok. I made it according to the recipe and tried it both on a bun, like a sloppy joe, and over mashed potatoes. Served over mashed potatoes it is much better. It wasn't bad but I don't know if I'll make this again.

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Reviewer:

Shawnr

Reviewed: Jan. 23, 2010

This was delicious, I will give it 3 stars ONLY because I didn't follow the exact recipe. I didn't have any red wine, so I used a wheat ale beer. Also, I used red bell pepper instead of green. I will use this recipe again!

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