The piquillo pepper is unlike anything else. They have the right amount of sweetness, fruitiness, smoke, and bitterness. They resemble San Marzano tomatoes to me in terms of peppers. Despite the fact that I like them in just about everything, these delicate, triangular beauties were intended to be stuffed.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 stuffed peppers |
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
Instructions
- 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.
- 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
| Calories | 128 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 928 mg |
| Sugars | 0 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was easy to make and delicious. I subbed Quinoa for the rice. I also omitted the salt and ground pepper because the Chorizo was salty/peppery enough.