Sausage-Stuffed Piquillo Peppers Recipe - Allrecipes.com
Sausage-Stuffed Piquillo Peppers Recipe
1 Photo
Sausage-Stuffed Piquillo Peppers
See how to make Spanish-influenced stuffed pimento peppers. See more
  • READY IN 45 mins

Sausage-Stuffed Piquillo Peppers

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 stuffed peppers Change Servings
ADVERTISEMENT

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 45 mins

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.
ADVERTISEMENT

Reviews More Reviews

Jul 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.

 

3 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 948 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Sausage-Stuffed Piquillo Peppers

See how to make Spanish-influenced stuffed pimento peppers.

Sausage-Stuffed Cherry Pepper Poppers

See how to make cherry peppers stuffed with Italian sausage.

Chef John’s Fried Padrón Peppers

See how incredibly easy it is to make these tasty blistered peppers.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States