Description
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.
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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12