Sausage-Stuffed Piquillo Peppers

Sausage-Stuffed Piquillo Peppers

Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
128 Calories

Recipe Instructions

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

Ingredients

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

Categories

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