Ingredients:
1 red bell peppers
1 yellow bell peppers
2 tablespoons olive oil
1 yellow onions, chopped
2 garlic cloves, minced
12 ounces orzo pasta
1/8 cup chopped pimento stuffed olives, drained & chopped
pimento stuffed olives, Garnish
1/8 cup black olives, pitted, drained and chopped
pitted black olives, garnish
3 ounces goat cheese, crumbled
salt, to taste
freshly ground coarse black pepper, to taste
1/4 cup fresh parsley leaves, garnish
2 cups low sodium chicken broth or 2 cups vegetable broth
Directions:
Roast peppers over flame of gas burner, or hot grill, or under the broiler until the skin is blackened and charred.
Remove from heat and place in a large bowl.
Cover with plastic wrap and allow to sit until cool enough to handle, about 15-20 minutes.
With clean paper towels wipe off skin.
Remove stems and seeds & chop.
Set aside.
Heat a large saute pan over medium-high heat, add olive oil.
When hot enough, add onions and cook until onions are translucent, about 5 minutes.
Add diced peppers & minced garlic and saute for about 3 minutes.
Bring to a boil a large pot with water or chicken or vegetable broth and add the orzo and cook, for about 4-5 minutes, partially cooking, to al dente.
Drain and reserve pasta water.
Add orzo to peppers, adding 1 cup of the pasta water.
Cook over medium heat, stirring constantly, until pasta is cooked tender and consistency is creamy.
Stir in olives and goat cheese until melted and well blended.
Season with salt and freshly ground black pepper, to taste.
Garnish with parsley, olives and a drizzle of olive oil.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.