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Chorizo Stuffed Piquillo Peppers

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
12 servings
Snack Spanish
Chorizo Stuffed Piquillo Peppers
Ingredients
  • 8 teaspoons olive oil, or as needed, divided
  • 4 ounces chorizo sausage, casings removed and meat crumbled
  • 1/2 cup diced green onion
  • salt and ground black pepper to taste
  • 1/2 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 Fahrenheit (200 degrees Celsius).
2
Next, take a baking dish and give it a light coating of 1 tablespoon olive oil.
3
In a skillet, heat another 1 tablespoon olive oil over medium-high heat.
4
Then, cook sausage, green onion, and a small amount of salt in the hot oil until the meat is nicely browned and crumbly, and the onion becomes translucent. This should take around 5 to 7 minutes. Remove from heat immediately.
5
Allow the mixture to cool for about 10 minutes before proceeding.
6
Meanwhile, combine rice, goat cheese, egg, 2 tablespoons of chopped parsley, garlic, cumin, a teaspoon of blood orange zest, and cayenne pepper in a bowl.
7
Fill each pepper with the rice mixture.
8
Arrange the stuffed peppers in a single layer in the prepared baking dish.
9
Top with some almonds, drizzle with 1 teaspoon of olive oil, and sprinkle with salt.
10
Place the stuffed peppers in the preheated oven and bake until they are heated through and the filling is hot, taking around 15 to 20 minutes.
11
Once done, drizzle 1 tablespoon of blood orange juice over the top, along with the remaining 1 teaspoon of olive oil and some chopped parsley.