Roasted Red Pepper and Tomato Orzo with Feta

Roasted Red Pepper and Tomato Orzo with Feta

Tender orzo simmers with sweet roasted peppers and juicy tomatoes, finished with briny feta.

Total 30 min Makes 4 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Mediterranean-leaning orzo combines smoky roasted red peppers and blistered cherry tomatoes with a creamy pop of feta for a bright, tangy finish. It comes together in one pan and works equally well as a weeknight side or a light vegetarian main. Serve warm or at room temperature with a drizzle of olive oil and fresh herbs.

Ingredients

  • 1 1/2 cups orzo pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup roasted red peppers, drained and chopped
  • 1 1/2 cups cherry tomatoes, halved
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup feta cheese, crumbled
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh lemon juice

Method

  1. Heat olive oil in a 9-inch skillet over medium heat and add the minced garlic, cooking until fragrant, about 30 seconds.

  2. Add the chopped roasted red peppers and cherry tomatoes, cooking until the tomatoes begin to soften, about 3 minutes.

  3. Stir in the orzo, vegetable broth, oregano, red pepper flakes, salt, and black pepper, and bring to a simmer.

  4. Reduce heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, stirring occasionally, about 12 minutes.

  5. Remove from heat and stir in the lemon juice.

  6. Fold in the crumbled feta and fresh basil just before serving.

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Rate this recipe

★ 4.7 (1)

Roasted Red Pepper and Tomato Orzo with Feta

This Mediterranean-leaning orzo combines smoky roasted red peppers and blistered cherry tomatoes with a creamy pop of feta for a bright, tangy finish. It comes together in one pan and works equally well as a weeknight side or a light vegetarian main. Serve warm or at room temperature with a drizzle of olive oil and fresh herbs.

30 min 4 servings 365 cal

Ingredients

  • 1 1/2 cups orzo pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup roasted red peppers, drained and chopped
  • 1 1/2 cups cherry tomatoes, halved
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup feta cheese, crumbled
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh lemon juice

Method

  1. 1

    Heat olive oil in a 9-inch skillet over medium heat and add the minced garlic, cooking until fragrant, about 30 seconds.

  2. 2

    Add the chopped roasted red peppers and cherry tomatoes, cooking until the tomatoes begin to soften, about 3 minutes.

  3. 3

    Stir in the orzo, vegetable broth, oregano, red pepper flakes, salt, and black pepper, and bring to a simmer.

  4. 4

    Reduce heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, stirring occasionally, about 12 minutes.

  5. 5

    Remove from heat and stir in the lemon juice.

  6. 6

    Fold in the crumbled feta and fresh basil just before serving.