Where to BuyYield:
4-6 Servings
4-6 Servings
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Sweet and smoky Anaheim Peppers are paired with lemony orzo for a bright and comforting bite, and the dish is instantly elevated by a silky and spicy sauce made with our Jalapeno Chili Marinated Goat Cheese. Finished with a drizzle of leftover marinade and served with thick discs of spice-infused goat cheese, this shareable side dish is unexpectedly delicious.
Thanks to Souley Nourished
Featured Cheese
Jalapeño Chili
Jalapeño Chili
Ingredients
Peppers:
- 5–6 Anaheim peppers
- ½ cup cooked orzo
- Juice of ½ lemon
- Kosher salt, to taste
Goat cheese velouté:
- Reserved oil from Laura Chenel Jalapeño Chili Marinated Goat Cheese
- 1 small shallot, finely minced
- 1 tablespoon all-purpose flour
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 2 disks Laura Chenel Jalapeño Chili Marinated Goat Cheese
- Kosher salt and freshly ground black pepper, to taste
Finishing:
- Reserved chili oil from the goat cheese jar
- 1 additional disk Laura Chenel Jalapeño Chili Marinated Goat Cheese
Instructions
- Preheat the oven to 425°F.
- Cook the orzo according to package directions until al dente. Drain, then season with the lemon juice and salt.
- Place the Anaheim peppers on a baking sheet and roast for about 15 minutes, until tender and lightly blistered but still able to hold their shape.
- While the peppers roast, add a small amount of the reserved chili oil to a saucepan over medium-low heat and sauté the shallot until softened.
- Sprinkle in the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in the chicken stock, followed by the heavy cream, and cook gently until the sauce begins to thicken.
- Add 2 goat cheese disks and stir until softened and incorporated. Remove from the heat and blend with an immersion blender until completely smooth and velvety. Season with salt and pepper as needed.
- Make a small vertical slit along one side of each roasted pepper and gently spoon in the seasoned orzo, taking care not to overfill.
- Spoon the goat cheese velouté onto a serving platter and arrange the stuffed peppers over the sauce.
- Finish with reserved chili oil drizzled around the plate and an additional disk of Laura Chenel Jalapeño Chili Marinated Goat Cheese alongside the peppers.
Serve warm
