| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound orzo pasta
- Salt
- 2 to 3 large red bell peppers
- 1/2 cup chicken stock
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 large green bell pepper, seeded and chopped
- Freshly ground black pepper
- 1/4 cup sliced pepperoncini and some pickling juice
Instructions
- Bring a large pot of water to a boil over medium heat. Add pasta and salt, to taste, and cook to al dente. Drain.
- Add the red peppers to a small sheet pan and char to blacken evenly all over under the broiler. This also can be done over an open gas flame. Put them in a bowl and cover with plastic wrap to cool. Peel and seed the peppers, then chop and add them to a food processor. Add the stock and process to puree.
- Heat about 1/4 cup extra-virgin olive oil in saute pan over medium heat, and add the garlic and green peppers. Cook for 3 to 4 minutes then stir in the puree. Add the drained orzo and season with salt and pepper, to taste. Stir in the pepperoncini and some juice and toss to coat. Transfer to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 386 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 1 mg |
| Sodium | 592 mg |
| Serving Size | 1 of 4 servings |
| Calories | 386 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 1 mg |
| Sodium | 592 mg |
Reviews
I love peppers and orzo, but felt this recipe fell short in flavor. Adding some parmesan cheese helped, but overall I was disappointed. I won’t make it again without some major modifications.