- Rating:
- Servings:
- Makes about 10 stuffed peppers
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
2 cups Chicken Broth
1 cup Orzo
1 small can Sliced Black Olives
½ cup Goat Cheese
1 jar Melissa's Pimientos Del Piquillo
For the sauce:
6 each Melissa's Pimientos Del Piquillo
3 cloves Melissa's Peeled Garlic
1 tablespoon Sherry Vinegar
½ cup Real Mayonnaise
¼ cup Parmesan Cheese
2 halves Sun Dried Tomato
Red Chile Pepper Flakes to taste
Directions
Pour the chicken broth into a saucepan and bring to a boil. Add the orzo and simmer until tender, about 8-10 minutes. Drain and add the olives and cheese. Mix well to combine. Carefully stuff the piquillo peppers with the mixture.
Make the sauce:
Mix all of the sauce ingredients in a blender until smooth. Serve with the stuffed peppers.
Note:
Use any extra orzo for a tasty side dish.
Reviews
-
- Stuffed Piquillo Peppers
- wilderkj
- Apr 26, 2010
- This recipe works except for the canned olives. Get pitted black olives from an olive bar, and eschew those nasty ones from the can.
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