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.
Ingredients
- olive oil: 8 tsp (or as needed, divided)
- ounces chorizo sausage, casings removed and meat crumbled: 4 piece
- green onion: 0.5 cup (diced)
- salt and ground black pepper: (to taste)
- long-grain white rice: 0.5 cup (cooked)
- ounces goat cheese: 2 piece
- egg: 1 piece
- fresh parsley: 3 Tbsp (divided, chopped)
- garlic: 2 clove (crushed)
- ground cumin: 1 tsp
- blood orange, zested and: 1 piece (juiced)
- pinch cayenne pepper: 1 piece (to taste)
- piquillo peppers: 12 piece
- almonds: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
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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.
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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.
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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.
