Sausage Stuffed Piquillo Peppers: An Easy Recipe

Ingredients

• 8 teaspoons olive oil, or as needed, divided
• 4 ounces chorizo sausage, casings removed and meat crumbled
• 0.5 cup diced green onion
• salt and ground black pepper to taste
• 0.5 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

1. Preheat your oven to 400 degrees F (200 degrees C). Lightly brush a baking dish with 1 tablespoon of olive oil to prevent sticking.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sauté the sausage, green onion, and a pinch of salt in the hot oil until the sausage is browned and crumbly, and the onion becomes translucent, approximately 5 to 7 minutes. Remove from heat and let it cool for about 10 minutes.
3. In a mixing bowl, combine the cooked rice, goat cheese, egg, 2 tablespoons of parsley, garlic, cumin, 1 teaspoon of blood orange zest, and a dash of cayenne pepper. Carefully spoon this mixture into each piquillo pepper. Arrange the stuffed peppers in a single layer in the prepared baking dish. Sprinkle almonds over the top, drizzle with 1 teaspoon of olive oil, and add a sprinkle of salt.
4. Bake in the preheated oven until the stuffed peppers are thoroughly heated and the filling is nice and hot, which should take about 15 to 20 minutes. Finish by drizzling 1 tablespoon of blood orange juice, the remaining 1 teaspoon of olive oil, and the remaining parsley over the top.

Nutrition

• Calories: 128 kcal
• Fat Content: 9 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 928 mg
• Protein Content: 5 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 7 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g