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orzo with roasted peppers and goat cheese


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.


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  • Carbohydrates: 513.7
  • Fats: 24.0
  • Dietary Fiber: 18.0
  • Minerals: 7.0
  • Proteins: 38.0
  • Vitamins: 29.0
  • Water: 24.0


  1. Roast peppers over flame of gas burner
  2. Or hot grill
  3. Or under the broiler until the skin is blackened and charred
  4. Remove from heat and place in a large bowl
  5. Cover with plastic wrap and allow to sit until cool enough to handle
  6. About 15-20 minutes
  7. With clean paper towels wipe off skin
  8. Remove stems and seeds & chop
  9. Set aside
  10. Heat a large saute pan over medium-high heat
  11. Add olive oil
  12. When hot enough
  13. Add onions and cook until onions are translucent
  14. About 5 minutes
  15. Add diced peppers & minced garlic and saute for about 3 minutes
  16. Bring to a boil a large pot with water or chicken or vegetable broth and add the orzo and cook
  17. For about 4-5 minutes
  18. Partially cooking
  19. To al dente
  20. Drain and reserve pasta water
  21. Add orzo to peppers
  22. Adding 1 cup of the pasta water
  23. Cook over medium heat
  24. Stirring constantly
  25. Until pasta is cooked tender and consistency is creamy
  26. Stir in olives and goat cheese until melted and well blended
  27. Season with salt and freshly ground black pepper
  28. To taste
  29. Garnish with parsley
  30. Olives and a drizzle of olive oil

Step 16

Total Time in Minute 30

Ingredients Count 14

cooking orzo with roasted peppers and goat cheese

See More Relate Photo


Red bell pepper

Yellow bell pepper

Olive oil

Yellow onion

Garlic cloves

Orzo pasta

Pimento stuffed olive

Black olives

Pitted black olives

Goat cheese


Coarse black pepper

Fresh parsley leaves

Low sodium chicken broth

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