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Sausage-Stuffed Piquillo Peppers

Chef John

"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."
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45 m servings 128 cals
Original recipe yields 12 servings (12 stuffed peppers)

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  • Prep

  • Cook

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


  • 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; 9.4 g fat; 6.8 g carbohydrates; 5 g protein; 28 mg cholesterol; 928 mg sodium. Full nutrition

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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.