Roasted Red Pepper & Feta Orzo Bake – Cozy, Colorful, and Crowd-Pleasing
This Roasted Red Pepper & Feta Orzo Bake is the kind of comfort food that feels both cozy and bright. It’s creamy, full of flavor, and comes together with a few pantry staples and a couple of fresh ingredients. Think tender orzo, sweet roasted peppers, briny feta, and a hint of garlic and herbs baked into a bubbly, golden dish.
It’s easy enough for a weeknight and special enough for a casual dinner with friends. Serve it on its own or with a simple salad—either way, it hits the spot.
Roasted Red Pepper & Feta Orzo Bake - Cozy, Colorful, and Crowd-Pleasing
Ingredients
- 1 1/2 cups dry orzo
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 1 jar (12–16 oz) roasted red peppers, drained and chopped
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups vegetable or chicken broth
- 3 cups fresh spinach or baby kale, roughly chopped
- 1/2 cup crumbled feta, plus more for topping
- 1/2 cup grated mozzarella or provolone (optional for extra melt)
- Zest of 1 lemon, plus 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish or use a large oven-safe skillet.
- Sauté aromatics: Heat olive oil over medium heat.Add onion with a pinch of salt and cook 4–5 minutes until soft. Stir in garlic, oregano, and red pepper flakes for 30 seconds until fragrant.
- Add peppers and tomatoes: Stir in chopped roasted red peppers and the canned tomatoes with their juices. Let it simmer for 2 minutes to mingle flavors.
- Combine orzo and broth: Add the dry orzo and broth.Stir well, scraping the bottom so nothing sticks. Bring to a gentle simmer.
- Wilt the greens: Fold in the spinach or kale. Cook 1–2 minutes until slightly wilted.Season with salt and pepper.
- Stir in feta and lemon: Remove from heat. Mix in the feta, lemon zest, and lemon juice. Taste and adjust salt, pepper, and chili flakes.
- Top and bake: If using a skillet, spread the mixture evenly.Sprinkle with extra feta and mozzarella/provolone, if using. Bake uncovered for 18–22 minutes until the orzo is tender and the top is lightly golden and bubbling.
- Rest and garnish: Let it rest 5 minutes so the sauce settles. Finish with chopped basil or parsley and a drizzle of olive oil if you like.
- Serve: Spoon into bowls.Add a squeeze of lemon for brightness and cracked black pepper on top.
What Makes This Special
- Big flavor, simple steps: Jarred roasted red peppers and crumbled feta add instant depth without extra effort.
- One-pan convenience: You can cook, mix, and bake in the same oven-safe skillet or transfer to a baking dish—minimal cleanup.
- Balanced texture: The orzo stays tender while the top turns lightly golden and dotted with melted cheese.
- Flexible and forgiving: Swap the greens, adjust the spice, or add protein—this recipe adapts to what you have.
- Make-ahead friendly: Assemble ahead and bake when you’re ready, or reheat for easy lunches all week.
Ingredients
- 1 1/2 cups dry orzo
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 1 jar (12–16 oz) roasted red peppers, drained and chopped
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups vegetable or chicken broth
- 3 cups fresh spinach or baby kale, roughly chopped
- 1/2 cup crumbled feta, plus more for topping
- 1/2 cup grated mozzarella or provolone (optional for extra melt)
- Zest of 1 lemon, plus 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish or use a large oven-safe skillet.
- Sauté aromatics: Heat olive oil over medium heat.
Add onion with a pinch of salt and cook 4–5 minutes until soft. Stir in garlic, oregano, and red pepper flakes for 30 seconds until fragrant.
- Add peppers and tomatoes: Stir in chopped roasted red peppers and the canned tomatoes with their juices. Let it simmer for 2 minutes to mingle flavors.
- Combine orzo and broth: Add the dry orzo and broth.
Stir well, scraping the bottom so nothing sticks. Bring to a gentle simmer.
- Wilt the greens: Fold in the spinach or kale. Cook 1–2 minutes until slightly wilted.
Season with salt and pepper.
- Stir in feta and lemon: Remove from heat. Mix in the feta, lemon zest, and lemon juice. Taste and adjust salt, pepper, and chili flakes.
- Top and bake: If using a skillet, spread the mixture evenly.
Sprinkle with extra feta and mozzarella/provolone, if using. Bake uncovered for 18–22 minutes until the orzo is tender and the top is lightly golden and bubbling.
- Rest and garnish: Let it rest 5 minutes so the sauce settles. Finish with chopped basil or parsley and a drizzle of olive oil if you like.
- Serve: Spoon into bowls.
Add a squeeze of lemon for brightness and cracked black pepper on top.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm in the microwave with a splash of water or broth, stirring halfway. Or cover and reheat in a 325°F (165°C) oven until hot.
- Make-ahead: Assemble through step 6, cover, and refrigerate up to 24 hours.
Add 5–10 extra minutes to the bake time if going straight from the fridge.
Why This is Good for You
- Veggie-rich: Roasted red peppers and tomatoes bring vitamin C, antioxidants, and natural sweetness.
- Greens boost: Spinach or kale adds iron, fiber, and essential minerals without weighing the dish down.
- Protein and calcium: Feta delivers protein and calcium, and a little goes a long way for flavor.
- Satisfying carbs: Orzo provides steady energy, especially when paired with vegetables and cheese for balance.
- Lower sodium options: Using low-sodium broth and rinsed jarred peppers helps you control salt levels.
Common Mistakes to Avoid
- Not enough liquid: Orzo absorbs more than you think. If the top looks dry before it’s cooked, add a splash of broth and continue baking.
- Skipping the simmer: Letting the tomato mixture bubble briefly before baking deepens the flavor and prevents a bland result.
- Overbaking: Pull it when the orzo is just tender. Overbaking makes it mushy and dries out the sauce.
- Under-seasoning: Taste before baking.
Feta is salty, but you still need a pinch of salt, black pepper, and enough lemon to brighten the dish.
- Forgetting to rest: Five minutes after baking helps the starch settle and the sauce cling to the orzo.
Alternatives
- Different greens: Swap spinach for arugula (peppery), Swiss chard (hearty), or frozen spinach (thawed and squeezed dry).
- Add protein: Fold in cooked chicken, chickpeas, or crumbled Italian sausage before baking.
- Dairy variations: Replace feta with goat cheese for tangy creaminess, or use ricotta dollops for a milder, softer result.
- Gluten-free: Use gluten-free orzo or a small gluten-free pasta shape. Check the bake time, as some cook faster.
- Spice profile: Add smoked paprika for depth, cumin for warmth, or fresh thyme for an herby edge.
- Extra veg: Stir in sautéed mushrooms, roasted zucchini, or marinated artichokes to bulk it up.
- No-oven route: Simmer everything on the stovetop with the lid on, stirring frequently, until the orzo is tender. Finish with cheese and herbs.
FAQ
Can I use fresh red peppers instead of jarred?
Yes.
Roast 2–3 red bell peppers at 450°F (230°C) until charred, steam in a covered bowl for 10 minutes, peel, seed, and chop. You’ll get a smokier, fresher flavor.
What if I don’t have orzo?
Small shapes like ditalini, small shells, or elbows work. You may need a bit more liquid and a few extra minutes in the oven; keep an eye on texture.
How do I make it creamier?
Stir in a splash of cream or half-and-half, or add a few tablespoons of cream cheese before baking.
You can also finish with a dollop of ricotta.
Is this good for meal prep?
Absolutely. It reheats well and holds up in the fridge for several days. Add a splash of broth when reheating to keep it silky.
Can I make it spicier?
Increase the crushed red pepper flakes or add a chopped Calabrian chili.
A drizzle of chili oil before serving also brings heat and flavor.
What should I serve with it?
A crisp green salad with lemony dressing, roasted broccoli, or a simple cucumber-tomato salad pairs well. Warm crusty bread doesn’t hurt either.
How can I reduce the salt?
Use low-sodium broth and a lighter hand with the feta. Taste before adding extra salt, since the cheese and tomatoes already bring seasoning.
Can I assemble and freeze before baking?
It’s better to bake first and then freeze.
Unbaked pasta can absorb liquid and turn mushy after thawing. Bake, cool, portion, and freeze for best results.
Wrapping Up
This Roasted Red Pepper & Feta Orzo Bake gives you comfort, color, and big flavor with minimal fuss. It’s flexible, meal-prep friendly, and easy to tailor to your tastes or pantry.
Keep roasted peppers and orzo on hand, and you’ve got a reliable, weeknight-friendly favorite ready to go. Serve it hot, add fresh herbs, and enjoy a simple dish that feels special every time.
