Sausage-Stuffed Piquillo Peppers

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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Ingredients

45 m servings 128 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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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.

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