Sausage-Stuffed Piquillo Peppers

Name: Sausage-Stuffed Piquillo Peppers
Total time: 45
Yield: 12
Ingredients: 8 teaspoons olive oil, or as needed, divided; 4 ounces chorizo sausage, casings removed and meat crumbled; ½ cup diced green onion; salt and ground black pepper to taste; ½ 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

Recipe by John Mitzewich from allrecipes.com

Appetizer,Snack 45 Mins.

Ingredients

12 servings

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8 teaspoons olive oil, or as needed, divided
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4 ounces chorizo sausage, casings removed and meat crumbled
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½ cup diced green onion
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salt and ground black pepper to taste
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½ cup cooked long-grain white rice
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2 ounces goat cheese
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1 large egg

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3 tablespoons chopped fresh parsley, divided
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2 cloves garlic, crushed
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1 teaspoon ground cumin
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1 blood orange, zested and juiced
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1 pinch cayenne pepper, or more to taste
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12 piquillo peppers
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2 tablespoons chopped almonds

Instructions

Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
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.
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.
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.