Baked Orzo with Roasted Red Peppers and Goat Cheese

Steps

1. 1

   Roast the red peppersOven 450°F / 230°C

   • Preheat oven to 450°F (232°C).
   • Place the whole red bell peppers on a large baking sheet, drizzle lightly with the 1 tablespoon olive oil, and turn to coat.
   • Roast for 40–45 minutes, stirring halfway through, until the skin is charred and blistered all over and the peppers have collapsed slightly.
   • The peppers should be very soft inside.

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   Ready when: Skin is charred and blistered; peppers have collapsed and are very soft

   Tip: Roasting the peppers is worth the time—it brings out their natural sweetness. If short on time, use jarred roasted red peppers (see Substitutions).

2. 2

   Cool and peel peppers

   • Remove the baking sheet from the oven and let the peppers cool for about 5 minutes until they're cool enough to handle.
   • Place them in a bowl and cover tightly with plastic wrap for 5 minutes; the steam will loosen the charred skin.
   • Once cool enough, peel away the charred skin using your fingers or a paper towel—don't worry if a tiny bit remains, as it adds flavor.
   • Remove the stem and seeds, then dice the peppers into bite-sized pieces, roughly 1/2 inch.
   • You should have about 2 1/2 to 3 cups of diced roasted pepper.

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   Ready when: Peppers are completely peeled and diced into uniform pieces

   Tip: A little charred skin left on adds a pleasant smoky flavor—don't stress about removing every speck.

3. 3

   Cook the orzo

   • Bring a large pot of salted water to a boil (about 2 quarts).
   • Add the dry orzo and cook according to package directions, usually 8–10 minutes, until al dente—tender with a slight firm bite.
   • Stir occasionally to prevent sticking.
   • Before draining, reserve 1/2 cup of the pasta cooking water (you'll use this if you prefer the sauce slightly looser, or use vegetable broth as specified).
   • Drain the orzo.

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   Ready when: Orzo is tender but still has a slight firm bite when you bite a piece

   Tip: Don't overcook—the orzo will soften a bit more during baking, so al dente is essential to avoid mushiness.

4. 4

   Sauté onion and garlic

   • While the orzo cooks, heat the remaining 4 tablespoons of olive oil in a large skillet or saucepan over medium heat.
   • Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant and the garlic just begins to color slightly.

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   Ready when: Onion is soft and translucent; garlic is fragrant and lightly golden

   Tip: Don't let the garlic brown—reduce heat slightly if needed. Burnt garlic tastes bitter.

5. 5

   Combine orzo and peppers

   • Add the cooked orzo and diced roasted peppers to the skillet with the sautéed onion and garlic.
   • Pour in the vegetable broth and fresh lemon juice.
   • Stir gently but thoroughly to combine all ingredients.
   • Season to taste with a pinch of kosher salt and freshly ground black pepper—remember the broth and any toppings may add salt, so taste first.
   • The mixture should be moist and saucy but not soupy; some liquid will cook off in the oven.

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   Ready when: All ingredients are evenly mixed; liquid is distributed throughout

   Tip: Taste and adjust seasoning now—it's easier than trying to fix it after baking.

6. 6

   Fold in cheese and basil

   • Remove the skillet from heat.
   • Add the crumbled goat cheese and torn basil leaves, then gently fold them in using a spatula or large spoon, stirring just until barely combined.
   • You want some cheese to melt into the warm orzo and some to remain in soft, distinct lumps throughout—this creates a creamy, textured dish.

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   Ready when: Cheese is partially melted; basil is distributed throughout without being pulverized

   Tip: Don't overstir—gentle folding preserves pockets of creamy, dreamy goat cheese.

7. 7

   Transfer to baking dish and topOven 400°F / 205°C

   • Lower the oven temperature to 400°F (204°C).
   • Pour the orzo mixture into a 9×13-inch baking dish, spreading it evenly.
   • If using the panko and Parmesan topping, toss them together in a small bowl and sprinkle the mixture evenly over the top.
   • Drizzle very lightly with a touch more olive oil if desired (optional but it helps browning).

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   Ready when: Mixture is spread evenly; topping (if using) is distributed

8. 8

   Bake until golden and bubblyOven 400°F / 205°C

   • Bake uncovered for 18–22 minutes, until the top is light golden brown and the edges are bubbling gently.
   • The orzo should still be moist and creamy, not dried out.
   • If the top is browning too quickly, loosely tent with aluminum foil for the last 5 minutes.

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   Ready when: Top is light golden brown; edges are bubbling; orzo is moist but not soupy

   Tip: Use an oven thermometer to ensure your oven is actually at 400°F—temperature variations can affect baking time.

9. 9

   Rest and serve

   • Remove the baking dish from the oven and let rest for 5 minutes.
   • This allows the dish to set slightly and makes serving easier.
   • Taste and adjust seasoning one more time with salt and pepper if needed.
   • Serve warm, optionally garnished with fresh basil leaves and a light drizzle of good olive oil.