Quick Roasted Bell Pepper and Feta Orzo Pilaf

Name: Quick Roasted Bell Pepper and Feta Orzo Pilaf
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) orzo pasta, uncooked; 1 large (350 g) red bell pepper, fresh, cored, seeded, cut into ¾-inch (2 cm) chunks; 1 large (350 g) yellow bell pepper, fresh, cored, seeded, cut into ¾-inch (2 cm) chunks; ½ cup (70 g) sun-dried tomatoes in oil, drained, chopped; ½ medium (80 g) red onion, fresh, thinly sliced; 3 cloves (12 g) garlic, fresh, minced; 3 cups (720 ml) vegetable broth, low-sodium; 3 tablespoons (45 ml) extra-virgin olive oil; 1 cup (200 g) feta cheese, crumbled, at room temperature; ¼ cup (12 g) fresh basil, packed, roughly chopped; kosher salt, to taste; freshly ground black pepper, to taste; 2 tablespoons (30 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A vibrant, one-pan Mediterranean orzo with roasted bell peppers, sun-dried tomatoes, and creamy feta cheese. Ready in under 30 minutes, this pilaf works as a side dish or light main course.

Prep: 10 min
Cook: 18 min
Wait: 2 min
Total: 30 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Have all ingredients prepped and measured before you start cooking
Use a large skillet (10-inch/25 cm) that can go from stovetop to oven

1
Roast the bell peppersOven 425°F / 220°C
- Spread the red and yellow bell pepper chunks on a rimmed baking sheet, drizzle lightly with 1 tablespoon of the olive oil, season with a pinch of salt and pepper, and toss to coat.
- Arrange in a single layer and roast at 425°F (220°C) for 12–14 minutes, until the edges are lightly caramelized and the peppers are tender.
- Remove from the oven and set aside.
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Ready when: Pepper chunks are tender with lightly browned edges
Tip: Cut the peppers into even-sized chunks so they roast at the same rate
2
Warm broth and start orzo
- While the peppers roast, pour the vegetable broth into the large skillet and bring to a boil over high heat.
- Add the uncooked orzo and stir once to prevent sticking.
- Reduce the heat to medium-low and simmer, stirring occasionally, for 9–11 minutes, until the orzo is just tender and has absorbed most of the broth (a little liquid remaining is fine—the pasta will continue to absorb it as it cools).
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Ready when: Orzo is tender and most broth is absorbed, with just a little liquid remaining
Tip: Stir occasionally so the bottom doesn't stick, but don't over-stir or the orzo may become mushy
3
Build the pilaf
- When the orzo is done, immediately add the roasted peppers, sun-dried tomatoes, red onion, and garlic to the skillet.
- Stir gently but thoroughly to combine, then remove from the heat.
- The residual heat and remaining liquid will wilt the onion slightly and warm everything through.
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Ready when: Vegetables are combined with the orzo and onion begins to soften
Tip: Mix gently to avoid breaking apart the tender pepper pieces
4
Add feta and herbs
- Fold in the crumbled feta cheese and fresh basil, then drizzle in the remaining 2 tablespoons of olive oil and lemon juice.
- Season to taste with salt and freshly ground black pepper.
- Stir gently one more time to distribute everything evenly.
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Ready when: Feta is distributed throughout, herbs are visible, and the pilaf is well seasoned
Tip: Taste before adding all the salt—feta is salty, so you may need less than you expect
5
Rest and serve
- Let the pilaf rest in the skillet for 2 minutes to allow the flavors to meld and any excess liquid to be absorbed.
- Divide among bowls or plates and serve warm.
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Ready when: Pilaf has rested and is ready to eat

Good to know

Tips

For a meatier texture, stir in cooked diced chicken breast, crumbled sausage, or flaked white fish in the final step
If your sun-dried tomatoes are packed in oil, reserve 1–2 tablespoons of that oil to use instead of some of the olive oil for extra tomato flavor
Don't skip the rest step—it allows the pasta to fully absorb any remaining broth and helps the flavors come together
This pilaf pairs beautifully with grilled lamb chops, baked white fish, or roasted chicken

Make ahead

Roast the bell peppers up to 2 hours ahead and store at room temperature, covered. Prep the onion and garlic up to 4 hours ahead and refrigerate in an airtight container. Finish the dish fresh just before serving for best texture and flavor.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of vegetable broth or water, stirring occasionally, for 3–4 minutes until warm. The pilaf can also be served cold as a salad the next day. Do not freeze.

Substitutions

red bell pepper, fresh → orange bell pepper. Provides the same tender texture and sweetness; adjust the yellow pepper to maintain color contrast if desired
vegetable broth, low-sodium → chicken or seafood broth. Adds a richer depth; use low-sodium if available to control the salt level
feta cheese, crumbled → goat cheese or ricotta salata, crumbled. Goat cheese is tangy and creamy; ricotta salata is firmer and milder
fresh basil, packed → fresh mint or parsley. Mint adds a cool brightness; parsley is more neutral. Use the same amount