Spicy Sausage and Rice Stuffed Pimientos
Recipe Introduction
Quick Hook
Fancy a bit of spice in your life? I'm talking about pepper filling recipes ! These Spicy Sausage and Rice Stuffed Pimientos are a flavour bomb.
They are sweet, spicy, cheesy, and utterly delicious.
Brief Overview
This stuffed pimientos recipe takes its inspiration from Spanish tapas. Pimientos Rellenos Picantes are traditionally a simple dish. It is easily elevated with a spicy sausage filling.
They're medium difficulty and take about an hour and 15 minutes. This recipe serves 4.
Main Benefits
This spicy stuffed peppers recipe is high in protein. It is also packed with flavour, and perfect for a weekend lunch.
What makes it special? The combination of sweet pimientos with spicy sausage and nutty Manchego is pure heaven!
All About the Spice
Okay, right then! Let's have a go at making these amazing stuffed pimientos. It starts with the right ingredients. So, let's dive into what you will need:
Ingredients for Stuffed Pimientos
You’ll need some key bits to get started. You will need pimientos. About 4 large ones will do. If you can't find them, use small bell peppers.
- 4 large pimientos peppers (or sweet bell peppers - about 6 ounces each)
- 2 tablespoons olive oil (plus extra for drizzling)
- 1/2 teaspoon sea salt
- Freshly cracked black pepper to taste
The Delicious Filling
The filling is where the magic happens. We’re using spicy Italian sausage. Then adding rice, cheese and spices. It's a symphony of flavors.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped (approx. 1 cup)
- 2 cloves garlic, minced
- 1 pound spicy Italian sausage, casings removed
- 1 cup cooked long grain rice
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Manchego cheese (or Parmesan cheese)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper to taste
Honestly, the little bit of smoked paprika makes such a difference! Don't skip it if you have some in the cupboard. It adds a depth that is just incredible! .
Ingredients & Equipment for Spicy Stuffed Pimientos
Okay, right then! Let's have a go at making some amazing pepper filling recipes ! We’re diving headfirst into my version of pimientos rellenos picantes , and honestly, this recipe is a game changer.
I’m talking about the kind of food that makes you want to do a little happy dance in your kitchen.
First, the ingredients. This is where the magic happens.
Main Ingredients
- Pimientos: 4 large (about 6 ounces each). If you can't find pimientos, sweet bell peppers will do. Quality counts. Look for firm, shiny peppers without blemishes.
- Olive Oil: 2 tablespoons (30ml) for the peppers, plus 1 tablespoon (15ml) for the filling.
- Salt: 1/2 teaspoon sea salt for the peppers.
- Black Pepper: Freshly cracked, to taste.
- Spicy Italian Sausage: 1 pound (450g) , casings removed. Source this from a decent butcher!
- Cooked Long Grain Rice: 1 cup (200g) . Day-old rice works best!
- Chicken Broth: 1/2 cup (120ml) .
- Fresh Parsley: 1/4 cup , chopped.
- Manchego Cheese: 1/4 cup (30g) , grated. If you can’t find this, Parmesan cheese is a good substitute.
- Smoked Paprika: 1/4 teaspoon .
- Red Pepper Flakes: 1/4 teaspoon (optional, for extra heat. Omit for milder stuffed pepper recipe with rice ).
- Onion: 1 medium, finely chopped.
- Garlic: 2 cloves, minced.
Seasoning Notes
This recipe is all about balance. We want that heat from the sausage, but it shouldn't overpower the other flavors.
Smoked paprika adds a lovely depth, while parsley keeps things fresh. A hint of Manchego cheese stuffed peppers gives a nutty finish.
And if you’re after spicy stuffed peppers , don't be shy with those red pepper flakes! If you don't have smoked paprika, a pinch of regular paprika works.
Use Italian seasoning as a substitute.
Equipment Needed
Okay, so nothing too fancy here. If you have a decent skillet, a baking dish, and a good knife, you're golden.
Essential tools: Large skillet or frying pan. Baking dish ( 9x13 inch ). Chef's knife. Cutting board.
Measuring cups and spoons.
A 9x13 inch baking dish will do nicely. If you don't have a skillet, a large frying pan will work just as well.
Don’t have a Chef’s knife? Any sharp knife will do in a pinch. Okay, now that we have our stuffed bell pepper variations , we're ready to get started.
Let's make some magic happen and dive into these Spanish stuffed peppers with Italian sausage stuffed peppers that are perfect alongside a nice stuffed pepper side dishes !
Cooking Method: Spicy Sausage Stuffed Pimientos Rellenos
Okay, right then! Let's have a go at making some seriously tasty stuffed peppers. These Spicy Sausage Stuffed Pimientos (Pimientos Rellenos Picantes) are a bit special.
They are a welcome departure from those bland, same old stuffed bell pepper variations you see everywhere! Honestly, who needs boring?
Prep Like a Pro
First, get your mise en place sorted. That means having all your ingredients chopped and ready to go. It might seem fussy but, trust me, it saves time in the long run.
Chop one medium onion and mince two cloves of garlic. Remove the spicy Italian sausage from its casing and grab your cooked rice.
This ensures the cooking flows.
step-by-step: From Humble Pepper to Stuffed Masterpiece
These simple steps can have you enjoying Spanish stuffed peppers in under an hour!
- Preheat your oven to 375° F ( 190° C) .
- Halve 4 large pimientos peppers lengthwise. Remove seeds and membranes. Drizzle with olive oil, season, and set aside.
- Sauté your prepped onion and garlic in olive oil until soft, about 5 minutes.
- Brown 1 pound of spicy Italian sausage in the skillet. Drain excess grease.
- Stir in 1 cup cooked rice, 1/2 cup chicken broth, parsley, cheese, smoked paprika, and red pepper flakes. Season to taste.
- Spoon the filling into the pimiento halves.
- Bake for 30- 35 minutes , or until tender.
- Rest for a few minutes before serving.
Pro Tips That Will Transform Your Peppers
Want that extra touch of wow ? Here's what to do. Firstly, char your peppers under the broiler for a smoky flavour.
Secondly, don't be shy with the cheese. Manchego cheese is the boss, but Parmesan works too. The secret is in the spice and there are various options.
With the pepper filling recipes and spicy stuffed peppers , you can test and find your preference.
One common mistake is overcooking the rice. Slightly undercooked rice is better, it'll finish in the oven. This stuffed pepper recipe with rice can make or break your reputation for stuffed peppers.
Don’t be afraid to get creative when it comes to stuffed pimientos recipe .
Leftovers can be stored in the fridge for up to 3 days, covered. Perfect for a quick lunch. A side dish could be the stuffed pepper side dishes , like a crisp green salad tossed with a vinaigrette.
Recipe Notes for the Best Stuffed Pimiento Perfection
Okay, right then! Let's have a go at spicing up our Spicy Sausage and Rice Stuffed Pimientos . Trust me, a few extra pointers can elevate these babies from 'good' to 'Oh my gosh, where did you get this recipe?!'.
Honestly, even if you're not a seasoned chef, you can nail these!
Serving 'Em Up Like a Pro
Want to wow your guests? Forget boring plates! Think rustic charm.
Plating and Presentation Ideas: Arrange the stuffed pimientos on a bed of peppery arugula. Drizzle with a touch of olive oil and balsamic glaze.
It adds a fancy touch! A sprinkle of fresh parsley always brightens things up. Don’t forget you eat with your eyes.
Complementary Sides or Beverages: These stuffed pimientos go amazingly with a light, fresh salad. A simple lemon vinaigrette complements the richness.
For drinks, a crisp Albariño wine would be perfect! If you are not drinking wine, a sparkling water with lemon is amazing as well.
Storage Super Tips
Leftovers? No problem! Here's how to keep those spicy stuffed peppers fresh:
Refrigeration Guidelines: Store leftover stuffed pimientos in an airtight container in the fridge. They'll keep for up to 3 days .
Freezing Options (if applicable): Believe it or not, you can freeze these! Wrap each pepper individually in plastic wrap, then place them in a freezer bag.
They'll last for up to 2 months . I once froze a big batch. Defrosted, reheated, and they were still amazing!
Reheating Instructions: Reheat in the oven at 350° F ( 175° C) until heated through. Microwaving works too, but they might get a bit soggy.
Pepper Filling Recipes: Remix Edition
Feeling adventurous? Let's play around with this recipe.
Dietary Adaptations: For a vegetarian stuffed pepper filling , swap the sausage for sautéed mushrooms or lentils. For a low-carb option, replace the rice with cauliflower rice. Easy peasy!
Seasonal Ingredient Swaps: In the autumn, use butternut squash instead of rice. In the summer, add some grilled corn to the filling.
Nutrition Basics: The Good Stuff
These Spicy Sausage and Rice Stuffed Pimientos aren’t just tasty; they’re packed with goodness! Each serving contains approximately 450 calories.
You also get protein from the sausage and fibre from the peppers. The Manchego cheese stuffed peppers give you calcium! A balanced meal.
Key Health Benefits: Peppers are rich in vitamin C. Sausage provides protein. And rice gives you energy. It is amazing, right?
So there you have it! Your guide to stuffed pimiento perfection. Go forth and create some culinary magic! You can find many ways to make your own stuffed bell pepper variations , and remember that the goal is to have fun.
Frequently Asked Questions
Can I make these Spicy Sausage and Rice Stuffed Pimientos ahead of time?
Absolutely! Like a good shepherd's pie, these peppers are great made in advance. You can assemble them up to a day ahead, cover them tightly, and refrigerate them. Just add a few extra minutes to the baking time to ensure they're heated through when you're ready to serve. This is perfect for a stress free dinner party.
I can't find pimientos peppers. What else can I use for these pepper filling recipes?
No worries, mate! If you can't find pimientos, bell peppers are an excellent substitute. Red, yellow, or orange bell peppers will work a treat. Green bell peppers will also work but can have a more bitter flavour. Just halve them and remove the seeds, the same as you would with the pimientos, and carry on as normal.
It’s all about making it your own!
How spicy are these stuffed pimientos supposed to be?
That’s entirely up to you, guv'nor! The recipe uses spicy Italian sausage and a pinch of red pepper flakes for a bit of a kick. If you're not a fan of heat, use sweet Italian sausage instead and omit the red pepper flakes altogether.
You can always add a dollop of crème fraîche or sour cream on top to cool things down.
What's the best way to store leftover stuffed pimientos?
Leftovers are your next day lunch sorted! Store any leftover stuffed pimientos in an airtight container in the fridge for up to 3 days. To reheat, you can microwave them, bake them in a preheated oven at 350°F (175°C) until heated through, or even pan-fry them for a crispy bottom.
Just make sure they're piping hot before serving.
Can I freeze these stuffed peppers for longer storage?
Yes, you absolutely can freeze these! Let the cooked stuffed peppers cool completely. Wrap each pepper individually in plastic wrap, then place them in a freezer safe bag or container. They can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator, then reheat as you normally would.
Are there any variations to these pepper filling recipes that would be suitable for vegetarians?
You bet! Swapping out the sausage for a vegetarian alternative is a piece of cake. You can use crumbled vegetarian sausage, sautéed mushrooms, or even a mix of lentils and walnuts for a hearty and flavorful filling.
Just make sure to adjust the seasonings to your liking, and you've got a delicious vegetarian version that's just as satisfying.
Spicy Sausage And Rice Stuffed Pimientos
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 30g |
| Fiber | 3g |
