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I found this on wolfgangpuck.com and then while making it changed it around a little. It is delish and a little time consuming but that is why it is wise to double the recipe. This can be used as a side or a main dish. I didn't include cooling time for the peppers, that would be about 20 minutes.
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 12 ounces orzo pasta
- 1⁄8 cup chopped pimento stuffed olive, drained & chopped
- pimento stuffed olive, 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
- 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.