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Roasted Red Pepper & Feta Orzo Bake - Cozy, Colorful, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish or use a large oven-safe skillet.
  2. 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.
  3. 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.
  4. Combine orzo and broth: Add the dry orzo and broth. Stir well, scraping the bottom so nothing sticks. Bring to a gentle simmer.
  5. Wilt the greens: Fold in the spinach or kale. Cook 1–2 minutes until slightly wilted. Season with salt and pepper.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Spoon into bowls. Add a squeeze of lemon for brightness and cracked black pepper on top.