Sausage-Stuffed Piquillo Peppers

4.7

(3)

1 Review

3 Photos

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.

By

John Mitzewich

Updated on October 10, 2019

3

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

45 mins

Servings:

12

Yield:

12 stuffed peppers

Jump to Nutrition Facts

Ingredients

8 teaspoons olive oil, or as needed, divided
4 ounces chorizo sausage, casings removed and meat crumbled
½ cup diced green onion
salt and ground black pepper to taste
½ 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

Directions

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.
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.
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.

Cook's 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.

Nutrition Facts (per serving)

128	Calories
9g	Fat
7g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 128
% Daily Value *
Total Fat 9g	12%
Saturated Fat 3g	15%
Cholesterol 28mg	9%
Sodium 928mg	40%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	5%
Total Sugars 0g
Protein 5g	10%
Vitamin C 36mg	40%
Calcium 56mg	4%
Iron 1mg	7%
Potassium 190mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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