Sausage-Stuffed Piquillo Peppers recipe
All Recipes Appetizers and Snacks Tapas
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
Nutrition Info
- 128.3 caloriescarbohydrate: 6.8 gcholesterol: 27.5 mgfat: 9.4 gfiber: 1.3 gprotein: 5 gsaturatedFat: 3 gservingSize: -sodium: 928.1 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Sausage-Stuffed Piquillo Peppers
Directions
-
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.