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Sausage-Stuffed Piquillo Peppers

Rated as 4.67 out of 5 Stars

"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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Ingredients

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

Directions

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  • Prep

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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.

Footnotes

  • 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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Reviews

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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.