These flavorful peppers are stuffed with a savory sausage filling, making for a delicious and satisfying appetizer or snack. They’re easy to prepare and sure to impress your friends and family at any gathering.
Start by heating your oven to 400°F (200°C) and lightly brush a baking dish with a tablespoon of olive oil. In a skillet over medium-high heat, warm another tablespoon of olive oil. Add the sausage, green onion, and a pinch of salt, cooking until the sausage is nicely browned and crumbly and the onion turns translucent—this should take about 5 to 7 minutes. Once done, take the skillet off the heat and let it cool for about 10 minutes.
While the sausage cools, mix together the cooked rice, goat cheese, egg, two tablespoons of parsley, garlic, cumin, blood orange zest, and a pinch of cayenne pepper in a bowl. Carefully stuff each piquillo pepper with this mixture and arrange them in your prepared baking dish. Sprinkle the almonds over the peppers, drizzle with a teaspoon of olive oil, and add a little salt on top.
Pop the dish into the oven and bake for 15 to 20 minutes, until everything is heated through and the filling is hot. When it’s out of the oven, drizzle the peppers with a tablespoon of blood orange juice, the remaining teaspoon of olive oil, and scatter the rest of the parsley over the top. Enjoy!
- Use high-quality sausages for the best flavor.
- Gently roast the peppers if not using jarred piquillos to enhance their sweetness.
- Avoid overcooking to keep the peppers tender and the filling juicy.
These peppers are bursting with flavor and offer a perfect balance of smoky, savory sausage and sweet, tender piquillo peppers. They are easy to prepare and make a colorful, impressive dish that works well as an appetizer or a main course.
Serve warm with a simple green salad or crusty bread to soak up the delicious juices. A dollop of sour cream or a sprinkle of fresh herbs like parsley or chives can add a nice fresh touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers from becoming too soft. For longer storage, freeze the stuffed peppers in a single layer before transferring to a sealed bag.
