Orzo pasta in a creamy roasted red pepper and feta sauce.
Greek style roasted red pepper and feta rice is one of my favourite sides and it also works well with orzo (a pasta shaped like rice)! This is an easy one-pan recipe where everything is cooked with the orzo in the pan. I link to add spinach spinach and it’s nice to serve it topped with fresh diced tomatoes and basil! This roasted red pepper and feta orzo is easy to make and the perfect side for any meal!
Roasted Red Pepper Orzo
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4
Orzo pasta in a creamy roasted red pepper and feta sauce.
ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 5 cups chicken broth (link) (or vegetable broth (link))
- 2 roasted red peppers (link), diced
- 1 teaspoon oregano (chopped or 1/2 teaspoon dry)
- 1 teaspoon thyme (chopped or 1/2 teaspoon dry)
- 1 pound orzo
- 4 ounces baby spinach (optional)
- 1/4 cup feta, crumbled (optional)
- salt and pepper to taste
directions
- Heat the oil in a large pan over medium-high heat, add the onion and cook until tender, about 5 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the broth, roasted red peppers, oregano, thyme, and orzo, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 8 minutes.
- Add the spinach, mix and let it wilt.
- Add the feta.
- Season with the salt and pepper to taste.
Option: Garnish with 1 cup tomatoes, diced.
Option: Garnish with 2 tablespoons basil, thinly sliced.
Option: Add 1 pound chicken, cut into bite sized pieces, and cook with the onion.
Option: Add 1 pound Italian sausage, casings removed, and cook with the onion, breaking it apart as it cooks.
Option: Add 8 ounces spanish style chorizo, diced, and cook with the onion.
Option: Add 1/4 cup kalamata olives, sliced.
Option: Garnish with 2 tablespoons basil, thinly sliced.
Option: Add 1 pound chicken, cut into bite sized pieces, and cook with the onion.
Option: Add 1 pound Italian sausage, casings removed, and cook with the onion, breaking it apart as it cooks.
Option: Add 8 ounces spanish style chorizo, diced, and cook with the onion.
Option: Add 1/4 cup kalamata olives, sliced.
Nutrition Facts: Calories 615, Fat 10g (Saturated 3g, Trans 0), Cholesterol 17mg, Sodium 567mg, Carbs 102g (Fiber 5g, Sugars 10g), Protein 25g
Nutrition by: 
Similar Recipes:
Roasted Red Pepper and Feta Rice
Spanakorizo (Greek Spinach Rice)
Spinach and Feta Quinoa Salad
Cheesy Broccoli Rice
Mexican Rice
Roasted Red Pepper and Feta Quinoa Salad
Greek Roasted Red Pepper Pesto Pasta with Feta and Kalamata Olives
‘Souvlaki’ Chicken Salad Sandwich with Roasted Red Peppers and Feta
Roasted Red Pepper and Feta Fritters
Roasted Red Pepper and Feta Mashed Potatoes
Greek Chicken Meatballs and Orzo
Mediterranean Orzo Pasta Salad
Spinach and Artichoke Chicken Orzo
Zucchini and Corn Pesto Orzo
Creamy Orzo with Asparagus and Peas
Roasted Red Pepper and Feta Rice
Spanakorizo (Greek Spinach Rice)
Spinach and Feta Quinoa Salad
Cheesy Broccoli Rice
Mexican Rice
Roasted Red Pepper and Feta Quinoa Salad
Greek Roasted Red Pepper Pesto Pasta with Feta and Kalamata Olives
‘Souvlaki’ Chicken Salad Sandwich with Roasted Red Peppers and Feta
Roasted Red Pepper and Feta Fritters
Roasted Red Pepper and Feta Mashed Potatoes
Greek Chicken Meatballs and Orzo
Mediterranean Orzo Pasta Salad
Spinach and Artichoke Chicken Orzo
Zucchini and Corn Pesto Orzo
Creamy Orzo with Asparagus and Peas
Kevin, I know this is a no brainer but you forgot to add the orzo in the steps. I assume it goes in with the broth in step 3.
He may have meant to toast it between steps 2 & 3…or 1 & 2…that’s what I’d do.
I do wonder specifically when the orzo should be added. I just bought some orzo today. The dish looks really good.
Add the orzo in step 3. (I updated the recipe to add this.) Thanks and enjoy!