Preheat oven to 400 degree F (200 C) and line a tray with foil. Lay the pepper evenly on the tray and place in the oven to bake for 25-35 minutes until they start to wrinkle and get brown spots. Remove from oven and set aside to cool for about 15 minutes.

Once the peppers have cooled, place them in the blender along with the garlic cloves. Blend until completely smooth then add the mixture, along with the onions, paprika, and the thyme to a large skillet or dutch oven over medium high heat . Add about 1/2 inch of water and stir over heat for 7-8 minutes until it cooks down a bit and starts to thicken.

Reduce heat to low and add the vegetable stock and orzo. Cover pan and simmer until thickened, about 20 minutes, stirring occasionally. Once all the liquid is absorbed and add the peas heat until warmed through, about 5 minutes.

Remove the thyme sprig and serve immediately topped with fresh chives.