Name: Greek Roasted Red Pepper Tomato Feta Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 1/2 cups orzo pasta (about 300 g); 2 large red bell peppers, roasted and sliced; 2 cups cherry tomatoes, halved; 1 medium onion, finely chopped; 3 garlic cloves, minced; 4 tablespoons olive oil; 1 cup crushed tomatoes; 2 cups vegetable broth; 150 g feta cheese, crumbled; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1/4 cup fresh parsley, finely chopped; 1 tablespoon lemon juice

Description

Greek Roasted Red Pepper Tomato Feta Orzo is a vibrant Mediterranean-inspired dish featuring tender orzo, sweet roasted peppers, juicy tomatoes, briny feta, and aromatic herbs. It’s comforting yet fresh—perfect as a main or side dish.

Ingredients

1 1/2 cups orzo pasta (about 300 g)
2 large red bell peppers, roasted and sliced
2 cups cherry tomatoes, halved
1 medium onion, finely chopped
3 garlic cloves, minced
4 tablespoons olive oil
1 cup crushed tomatoes
2 cups vegetable broth
150 g feta cheese, crumbled
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 cup fresh parsley, finely chopped
1 tablespoon lemon juice

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Instructions

Preheat oven to 220°C (425°F). Roast the red bell peppers for 20–25 minutes until skins are blistered. Cover to steam, then peel and slice.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until soft.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in orzo and toast for 1–2 minutes, stirring constantly.
Add vegetable broth and crushed tomatoes. Season with salt, pepper, oregano, thyme, and paprika. Bring to a simmer.
Lower heat, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Fold in roasted red peppers and cherry tomatoes. Cook uncovered for 2–3 minutes.
Remove from heat. Stir in lemon juice, crumbled feta, remaining olive oil, and parsley. Adjust seasoning to taste.
Serve warm, garnished with extra feta and parsley if desired.

Notes

Use jarred roasted red peppers for convenience—drain and slice before adding.
Can be served warm or as a chilled pasta salad.
To make it vegan, substitute feta with a plant-based alternative or omit.
Add spinach, zucchini, or olives for extra vegetables.
Stir during cooking to prevent orzo from sticking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1/4 of recipe
Calories: 430
Sugar: 6g
Sodium: 780mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 13g
Cholesterol: 25mg