The Best Recipes Sausage-Stuffed Piquillo Peppers

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Sausage-Stuffed Piquillo Peppers

"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."

Ingredients :

  • 8 teaspoons olive oil, or as needed, divided
  • 4 ounces chorizo sausage, casings removed and meat crumbled
  • 1/2 cup diced green onion
  • salt and ground black pepper to taste
  • 1/2 cup 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 piquillo peppers
  • 2 tablespoons chopped almonds

Instructions :

Prep : 15M Cook : 12M Ready in : 45M
  • Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
  • 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. Watch Now
  • 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. Watch Now
  • 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. Watch Now

Notes :

  • You can substitute any spicy ground sausage for the chorizo. You can substitute any orange zest for the blood orange zest.
  • If piquillo peppers are torn, just place a spoonful of filling in the center of the pepper and wrap the sides around the filling.

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