Appetizer
10 - 12 appetizers
20 minutes
15 minutes
Chef Tom Fraker
2 cups chicken broth
1 cup orzo
1 small can sliced black olives
½ cup goat cheese
1 jar Pimientos Del Piquillo
6 each 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 Tomatoes
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.
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.
