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Sausage-Stuffed Piquillo Peppers
Sausage-Stuffed Piquillo Peppers
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious sausage-stuffed piquillo peppers by Chef John combine sweet peppers with spicy chorizo.
Ingredients:
  • 8 teaspoons olive oil, or as needed, divided
  • 4 ounces chorizo sausage, casings removed and meat crumbled
  • 0.5 cup diced green onion
  • salt and ground black pepper to taste
  • 0.5 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:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and coat a baking dish with 1 tablespoon of luscious olive oil.
  • In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Cook sausage, green onion, and a pinch of salt until the meat is browned, the onion is translucent, for about 5 to 7 minutes. Set aside and allow to cool for 10 minutes.
  • Combine rice, creamy goat cheese, a fresh egg, fragrant parsley, garlic, earthy cumin, zesty blood orange peel, and a hint of spicy cayenne pepper in a bowl. Fill each pepper with the flavorful rice mixture. Arrange the stuffed peppers neatly in a baking dish. Generously sprinkle almonds on top, drizzle with premium olive oil, and finish with a sprinkle of sea salt.
  • Bake in the preheated oven for 15 to 20 minutes, or until the stuffed peppers are heated through and the filling is hot. Drizzle with 1 tablespoon blood orange juice, 1 teaspoon olive oil, and the remaining parsley.

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