Sausage-Stuffed Piquillo Peppers

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.