Sausage Stuffed Piquillo Peppers Recipes

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SAUSAGE-STUFFED PIQUILLO PEPPERS



Sausage-Stuffed Piquillo Peppers image

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.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g

GOAT CHEESE-STUFFED PIQUILLO PEPPERS



Goat Cheese-Stuffed Piquillo Peppers image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons sliced almonds
12 jarred roasted piquillo peppers, drained and patted dry (from one 8-ounce jar)
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
8 ounces goat cheese
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Sherry vinegar, for drizzling

Steps:

  • Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
  • If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
  • Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
  • Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

SAUSAGE STUFFED BELL PEPPERS



Sausage Stuffed Bell Peppers image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Essence, plus more for seasoning, recipe follows
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
  • In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
  • In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

CHORIZO-STUFFED DATES WITH PIQUILLO PEPPER SAUCE



Chorizo-Stuffed Dates With Piquillo Pepper Sauce image

Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once. You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping. Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind. Specialty stores generally carry jars of piquillo peppers, but if you can't find them, substitute any roasted red peppers for the sauce.

Provided by Melissa Clark

Categories     appetizer

Time 1h15m

Yield 5 appetizer servings

Number Of Ingredients 9

1 tablespoon olive oil
8 garlic cloves, thinly sliced
8 shallots, thinly sliced
8 ounces (about 1 cup) roasted piquillo peppers with any juices (or use any roasted red peppers)
2 cups whole peeled canned tomatoes
Kosher salt and black pepper, to taste
16 Medjool dates (pitted)
8 ounces of fresh chorizo sausage (not cured), casings removed
8 slices bacon

Steps:

  • Heat oil in a medium saucepan over medium heat. Add garlic and shallots and sauté until tender, about 5 minutes. Add peppers and tomatoes and cook on low heat for about 30 minutes to 1 hour, or until the liquid in the sauce has mostly evaporated. Season with salt and pepper to taste.
  • Let sauce cool slightly, then transfer to a blender and process until smooth. Thin with warm water to reach desired consistency if necessary. You want a thick sauce but not so thick that it mounds on the plate.
  • Heat oven to 350 degrees. Stuff dates with chorizo, using about 1/2 tablespoon of chorizo per date. Cut bacon slices in half lengthwise and wrap a slice around each date.
  • Place stuffed dates on a small baking sheet and bake 15 minutes, or until chorizo is cooked through. Turn broiler to high and broil for 2 to 4 minutes, or until bacon is dark brown and crisp.
  • Spread sauce on each plate and place 3 dates on top. Serve warm.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 24 grams, Carbohydrate 83 grams, Fat 39 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 992 milligrams, Sugar 63 grams, TransFat 0 grams

BRANDADE-STUFFED PIQUILLO PEPPERS



Brandade-Stuffed Piquillo Peppers image

You will need to soak the cod for a full day, so plan ahead. Piquillo peppers, spicy-sweet red peppers from northern Spain that have been roasted and peeled, can be found in specialty-food stores and some supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16 to 20

Number Of Ingredients 9

1 pound salt cod
1 small onion, halved
2 bay leaves
1 medium russet potato, peeled and cut into chunks
1/2 cup extra-virgin olive oil, plus more for drizzling
6 tablespoons heavy cream
Coarse salt and freshly ground pepper
16 to 20 whole drained roasted canned or jarred piquillo peppers (about 1/2 ounce each)
2 garlic cloves, very thinly sliced

Steps:

  • Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
  • Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
  • Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
  • Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.

SAUSAGE, ARUGULA, AND PIQUILLO PEPPER SANDWICHES



Sausage, Arugula, and Piquillo Pepper Sandwiches image

Provided by Maggie Ruggiero

Categories     Sandwich     Pepper     Brunch     Quick & Easy     Father's Day     Lunch     Sausage     Arugula     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings (makes 4 large sandwiches)

Number Of Ingredients 6

1/2 cup finely chopped green olives
1 tablespoon extra-virgin olive oil
4 ciabatta or other rolls about the length of sausages, split
4 bratwurst, andouille, or other flavorful, fully cooked sausages, split
1/2 cup bottled piquillo peppers or roasted red peppers, drained and cut into strips
2 cups baby arugula

Steps:

  • Combine olives and oil, then spread on bottom halves of rolls.
  • Heat a grill pan or large heavy skillet (not nonstick) over medium-high heat until hot, then heat sausages until hot, about 8 minutes.
  • Make sandwiches on rolls with peppers, sausages, and arugula. Cut in half.

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