Stuffed Piquillo Peppers with Sausage

Ingredients 0/14

Step 1

Gently heat your oven to 400°F (200°C) and greasing a baking dish with a tablespoon of olive oil. In a skillet over medium-high heat, warm another tablespoon of olive oil, then cook the sausage with the green onion and a pinch of salt. Stir occasionally until the sausage is nicely browned and crumbly, and the onion has softened—this should take about 5 to 7 minutes. Once done, take the pan off the heat and let it cool for about 10 minutes.

Step 2

While that’s cooling, mix the rice, goat cheese, egg, most of the parsley, garlic, cumin, blood orange zest, and a pinch of cayenne in a bowl until everything is combined. Carefully stuff each piquillo pepper with this mixture and arrange them in the baking dish in a single layer. Sprinkle the almonds on top, drizzle with a teaspoon of olive oil, and add a little salt.

Step 3

Pop the dish in the oven and bake until the peppers are warmed through and the filling is hot—about 15 to 20 minutes. When they’re out of the oven, drizzle the remaining olive oil and blood orange juice over the top, scatter the rest of the parsley, and you’re ready to serve.