Orzo with Roasted Peppers and Goat Cheese
Elevate your weeknight dinner game with this irresistible Orzo with Roasted Peppers and Goat Cheese recipe! Featuring tender orzo pasta simmered in flavorful vegetable broth, this dish is infused with the smoky sweetness of roasted red and yellow bell peppers. Creamy goat cheese melts into the mix, creating a luscious, tangy sauce that perfectly complements the pops of freshness from chopped parsley, basil, and a hint of lemon juice. Toasted garlic and a light drizzle of olive oil round out the flavors, making every bite a satisfying combination of savory and zesty. Quick and easy to prepare in just 40 minutes, this crowd-pleasing vegetarian recipe is perfect for a cozy dinner or as a colorful side dish. Garnish with fresh herbs for an extra touch of vibrancy and serve warm for ultimate indulgence!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 2 red bell peppers
- 1 yellow bell peppers
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 4 ounces goat cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat the oven to 425°F (220°C).
Place the red and yellow bell peppers on a baking sheet. Lightly coat them with 1 tablespoon of olive oil and roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred and the peppers are soft.
Remove the roasted peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. Afterward, peel off the skins, remove the seeds, and chop the peppers into small pieces. Set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the orzo to the pot and lightly toast it for 1-2 minutes, stirring frequently.
Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and the broth is absorbed.
Stir in the roasted peppers, goat cheese, parsley, basil, and lemon juice. Mix well until the goat cheese is fully melted and the mixture is creamy.
Season with salt and black pepper to taste.
Serve warm, garnished with additional parsley or basil if desired.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
