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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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
12 stuffed peppers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

128 calories; protein 5g 10% DV; carbohydrates 6.8g 2% DV; fat 9.4g 14% DV; cholesterol 27.5mg 9% DV; sodium 928.1mg 37% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/13/2014
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. Read More