THE RECIPE JOURNAL · Main Course
Sausage-Stuffed Peppers from Piquillo
These vibrant peppers are filled with a savory sausage mixture that’s bursting with flavor. Perfect as a hearty appetizer or a satisfying main, they bring a delicious twist to any meal.
FROM THE KITCHEN • Sausage-Stuffed Peppers from Piquillo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Rich Egg Curry
Something delicious to watch next.
01
Step 1
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. Toss in the sausage, chopped green onion, and a pinch of salt, cooking until the sausage is nicely browned and crumbly and the onion is soft—this should take about 5 to 7 minutes. Take the pan off the heat and let the mixture cool for about 10 minutes.
02
Step 2
While that’s cooling, combine the cooked rice, goat cheese, egg, most of the parsley (save a little for later), garlic, cumin, blood orange zest, and a pinch of cayenne in a bowl. Mix everything together well. Now, stuff each pepper with this rice mixture and arrange them in a single layer in your prepared baking dish.
03
Step 3
Sprinkle the almonds over the peppers, drizzle a teaspoon of olive oil on top, and add a bit more salt. Pop the dish in the oven and bake for 15 to 20 minutes, until everything is heated through and the filling is hot.
04
Step 4
When they’re done, finish off by drizzling the blood orange juice and the last teaspoon of olive oil over the peppers, then scatter the remaining parsley on top for a fresh touch. Enjoy!
Why you’ll love it
These peppers are bursting with bold flavors and a satisfying texture. The combination of savory sausage and sweet piquillo peppers makes for a delicious and colorful meal that’s both comforting and impressive.
How to serve
Serve these peppers with a simple green salad or some crusty bread to soak up any juices. A side of roasted potatoes or a light rice pilaf also pairs nicely, balancing the richness of the sausage filling.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the peppers soft and the filling warm. For longer storage, freeze the peppers and thaw overnight before reheating.
