Medium

Sausage-Stuffed Piquillo Peppers

Name: Sausage-Stuffed Piquillo Peppers
Prep time: 27 min
Cook time: 49 min
Total time: 76 min
Yield: 4 servings
Ingredients: 8 teaspoons olive oil , or as needed, divided; 4 ounces chorizo sausage , casings removed and meat crumbled; 0.5 cups diced green onion; salt and ground black pepper to taste; 0.5 cups cooked long-grain white rice; 2 ounces goat cheese; 1 large egg; 3 tablespoons chopped fresh parsley , divided; 2 cloves garlic , crushed; 1 teaspoon ground cumin; 1 blood orange , zested and juiced; 1 pinch cayenne pepper , or more to taste; 12 piquillos peppers; 2 tablespoons chopped almonds

Total Time

1h 16m

27m prep · 49m cook

Servings

4 people

Rating

—

Difficulty

Medium

2 views

🥬 Vegetarian 🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

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Ingredients

8 teaspoons olive oil , or as needed, divided
4 ounces chorizo sausage , casings removed and meat crumbled
0.5 cups diced green onion
salt and ground black pepper to taste
0.5 cups cooked long-grain white rice
2 ounces goat cheese
1 large egg
3 tablespoons chopped fresh parsley , divided
2 cloves garlic , crushed
1 teaspoon ground cumin
1 blood orange , zested and juiced
1 pinch cayenne pepper , or more to taste
12 piquillos peppers
2 tablespoons chopped almonds

Instructions

1

Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
2

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
3

Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
4

Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.