Roasted Red Pepper and Feta Orzo
This Roasted Red Pepper and Feta Orzo is full flavour from the smoky roasted red peppers and naturally sweet tomatoes, with the feta adding even more tangy notes and a deliciously creamy texture. The best part? You only need one pan, so there won't be a mountain of washing up at the end.
Also in these categories:
NutritionPer Serving
- Calories490
- Fat6.4g
- Saturates3.1g
- Carbs77g
- Sugars19g
- Protein24g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This tiny, rice-like pasta shape is delicious especially in this Roasted Red Pepper and Feta Orzo recipe. We love making this recipe midweek because it’s hearty and packed with plenty of filling power for less than 500 calories.
By roasting red peppers in the oven for 10 minutes or so, we’ve managed to unlock their natural sweet and smoky flavour — if you’re a big fan of barbecue char, you can add even more smoky depth by cooking them for a couple of minutes longer.
Now, let’s talk about the tomatoes. Small yet mighty, when roasted, these add a gentle burst of sweetness that perfectly offsets the char of the peppers. The creamy, salty feta brings everything together with a touch of tanginess, while fragrant basil leaves are stirred in at the end to add flavour to this Italian-inspired dish. Bellissimo!
What diets is this Roasted Red Pepper and Feta Orzo suitable for?
This Roasted Red Pepper and Feta Orzo can easily be made vegetarian, vegan, or dairy-free. If you’re cooking for someone following a specific diet, just be sure to swap out the following ingredients for suitable versions:
- Feta (swap for vegetarian/vegan/dairy-free feta)
- Worcestershire sauce (swap for a vegetarian/vegan alternative)
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Roasted Red Pepper and Feta Orzo?
This post contains affiliate links. Find out what this means here.
You’ll need a 24cm casserole dish that’s suitable for both your oven and hob for this recipe, along with a food processor or stick blender. As for the ingredients, you’ll find everything on your local supermarket shelves.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
This post contains affiliate links: what this means
If you don’t have a casserole dish already, you can find one like this easily online: 
If you don’t have a food processor already, you can find one like this easily online: 
How many calories are in this Roasted Red Pepper and Feta Orzo?
There are only 490 calories in one serving of this Roasted Red Pepper and Feta Orzo, which means it falls into our Weekly Indulgence category. These are all recipes that come in at under 500 calories or more, great for when you’re hosting or simply fancy something a little more indulgent to tuck into.
All of the recipes in our Weekly Indulgence category slot perfectly into calorie-controlled diets or any one of the major diet plans like Weight Watchers.As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 220ºC.
Step 2
Put the red pepper chunks and cherry tomatoes onto two halves of a baking tray, with the tomatoes cut-side up. Spray with low-calorie cooking spray, then season to taste with salt and pepper.
Roast for about 10 minutes, or until the red pepper chunks are slightly charred around the edges. Then remove the red pepper chunks from the oven, and set aside. Continue to roast the tomatoes for a further 10 minutes — or until they’re wrinkling a little and starting to brown around the edges — then remove from the oven and set aside. Lower the oven temperature to 180 ºC fan.
Step 3
Meanwhile, spray an oven and hob-safe casserole dish — approx. 24cm diameter — with low-calorie cooking spray. If your casserole dish isn’t hob-safe, you can use a large frying pan instead for this step. Place over a medium heat, and add the onion, garlic, and chopped roasted red peppers from the jar. Cook gently for 10 minutes, until the onions are soft, stirring occasionally.
Step 4
Add the passata, balsamic vinegar, Worcestershire sauce, vegetable stock, paprika, and dried basil. Stir to combine, then transfer to a food processor or use a stick blender to blitz until smooth (you will probably need to do this in batches, depending on the capacity of your food processor).
Step 5
Return the smooth mixture to the casserole dish and add the orzo, charred red pepper chunks, and the mushrooms. Stir well, cover tightly with a lid or kitchen foil, then bake in the oven for 10 minutes.
Step 6
Remove from the oven and stir in the green beans. Cover and return to the oven for a further 20 minutes, stirring halfway through, until the orzo and beans are tender.
Step 7
Remove from the oven and stir in the roasted tomatoes, crumbled feta, and basil leaves. Serve hot.
What could I serve with Roasted Red Pepper and Feta Orzo?
This Roasted Red Pepper and Feta Orzo is delicious all on its own, or you could serve it with lots of different slimming-friendly options! Here are some ideas:
How do you know when your Roasted Red Pepper and Feta Orzo is cooked?
Once the tomatoes are slightly wrinkled, the red pepper similarly charred, and your onions are softened, it’s time to add in the rest of your wet ingredients and herbs. You’ll know everything’s ready when the beans and orzo are tender, and the sauce has thickened (this will take around 20 minutes on the hob).
How long can you keep Roasted Red Pepper and Feta Orzo in the fridge?
Once you’ve served up your Roasted Red Pepper and Feta Orzo, ideally you should eat it within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Roasted Red Pepper and Feta Orzo in the fridge for up to 2 days.
Can I freeze Roasted Red Pepper and Feta Orzo?
Yes, you can! This recipe can be frozen after cooking, but we recommend leaving the feta out of the recipe and adding it in once you’ve defrosted and reheated the dish. You should also remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Roasted Red Pepper and Feta Orzo?
From chilled: Place in a pan on the hob and heat for 8-10 minutes, until it’s piping hot throughout.
From frozen: Allow to defrost thoroughly overnight, then heat as above from chilled. Don’t forget to add the feta!
ORDER Our NEW cookbook Slow Cooker NOW
Roasted Red Pepper and Feta Orzo
This Roasted Red Pepper and Feta Orzo is full flavour from the smoky roasted red peppers and naturally sweet tomatoes, with the feta adding even more tangy notes and a deliciously creamy texture. The best part? You only need one pan, so there won't be a mountain of washing up at the end.
-
Prep Time
15 MINS
-
Cook Time
50 MINS
- KCals 490
- Carbs 77G
Instructions
- Preheat the oven to 220ºC.
- Put the red pepper chunks and cherry tomatoes onto two halves of a baking tray, with the tomatoes cut-side up. Spray with low-calorie cooking spray, then season to taste with salt and pepper. Roast for about 10 minutes, or until the red pepper chunks are slightly charred around the edges. Then remove the red pepper chunks from the oven, and set aside. Continue to roast the tomatoes for a further 10 minutes — or until they're wrinkling a little and starting to brown around the edges — then remove from the oven and set aside. Lower the oven temperature to 180 ºC fan.
- Meanwhile, spray an oven and hob-safe casserole dish — approx. 24cm diameter — with low-calorie cooking spray. If your casserole dish isn't hob-safe, you can use a large frying pan instead for this step. Place over a medium heat, and add the onion, garlic, and chopped roasted red peppers from the jar. Cook gently for 10 minutes, until the onions are soft, stirring occasionally.
- Add the passata, balsamic vinegar, Worcestershire sauce, vegetable stock, paprika, and dried basil. Stir to combine, then transfer to a food processor or use a stick blender to blitz until smooth (you will probably need to do this in batches, depending on the capacity of your food processor).
- Return the smooth mixture to the casserole dish and add the orzo, charred red pepper chunks, and the mushrooms. Stir well, cover tightly with a lid or kitchen foil, then bake in the oven for 10 minutes.
- Remove from the oven and stir in the green beans. Cover and return to the oven for a further 20 minutes, stirring halfway through, until the orzo and beans are tender.
- Remove from the oven and stir in the roasted tomatoes, crumbled feta, and basil leaves. Serve hot.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
If you’ve made this Roasted Red Pepper and Feta Orzo and loved it, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
Join the conversation
Comment or ask our advice