Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
30 min
Prep:
5 min
Inactive:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Cheesy Orzo

Recipe courtesy of Rachael Ray

Roasted Shrimp and Orzo

Recipe courtesy of Ina Garten

Lemony Shrimp Scampi with Orzo and Arugula

Recipe courtesy of Giada De Laurentiis

Spinach-Orzo Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Greek Lemon Chicken and Orzo Casserole

Recipe courtesy of Jeff Mauro

Orzo with Roasted Vegetables

Recipe courtesy of Ina Garten

Three-Pepper and Onion Spaghetti

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories