Stuffed Piquillo Peppers
By Chef Tom Fraker

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
Red Chile Pepper Flakes to taste

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.

Use any extra orzo for a tasty side dish.

Makes 10-12 appetizers.