Red Pepper Orzo



Serving size

about 1 1/2 cups cooked pasta
30 Minutes

This recipe can be multiplied and keeps fairly well for a day or so. Reheat gently.

Red Pepper Orzo


5 clove Garlic, raw (minced)
2 medium Red bell peppers
1 tsp. Olive oil
1/4 cup White wine
2 ounce Semisoft goat cheese
1/4 cup 2% milk
1/4 tsp. Salt
2 quart Water
8 ounce Orzo (or gluten-free orzo)
4 tsp.. Pine nuts


Preheat the oven to broil.

Place the pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool.

After the peppers are cooled peel them and then seed and mince.

Place the olive oil in a non-stick sauté pan over medium heat. Add the minced garlic and cook slowly. Do not allow to brown.

Add minced peppers and cook slowly until the peppers are soft. Add the white wine and reduce until there is very little liquid.

Place the pepper mixture in a blender with the goat cheese and milk. Blend until smooth. Set aside.

Heat water in a large stock-pot over high heat to a rolling boil add the orzo. Cook about ten minutes until just done. Drain well. (The orzo and sauce can be cooked and kept cool until ready to serve.)

Place a large non-stick skillet over medium-high heat. Add the pine nuts and cook stirring constantly until browned. Add the cooked orzo and heat through. Add the pepper sauce, heat through and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Red peppers make for a rich, velvety sauce with so few calories. Roasting your own gives the sauce that fresh roasted flavor but you can use bottled peppers for this recipe. Look for bottled peppers packed in water not oil.

"The smell and taste of things remain poised a long time, like souls, ready to remind us...."

Marcel Proust, French author