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.
