Recipe by 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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olive oil, or as needed, divided
chorizo sausage, casings removed and meat crumbled
diced green onion
salt and ground black pepper to taste
cooked long-grain white rice
chopped fresh parsley, divided
blood orange, zested and juiced
cayenne pepper, or more to taste
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage-Stuffed Piquillo Peppers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
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