0 from 12 votes
Cheesy Broccoli and Pepper Baked Orzo
An easy baked pasta dish filled with colorful veggies, like red onion, broccoli and bell peppers.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 to 6 servings
Calories: 543 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ½ cups dry orzo pasta
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 small red onion sliced
- 2 cloves garlic minced
- 1 medium orange bell pepper sliced
- 1 medium red bell pepper sliced
- 3 cups chopped broccoli florets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 14-ounce can fire-roasted diced tomatoes
- 1 cup shredded mild cheddar cheese
- 1 cup shredded Mozzarella cheese
- chopped or chiffonade fresh basil, for garnish
Instructions
- Preheat the oven to 350ºF. Lightly grease a 2 to 3 quart baking dish with olive oil spray and set aside.
- Bring a medium pot of lightly salted water to a boil. Add in the orzo and cook until al dente according to the package directions, stirring occasionally. Drain and set aside.
- Meanwhile, in a small bowl, whisk together the balsamic vinegar and honey until combined. Set aside.
- Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the peppers, broccoli, salt, pepper and the balsamic honey mixture. Cook for about 5 to 7 minutes, until the vegetables are crisp tender. Turn off the heat.
- Add the cooked orzo, tomatoes and cheddar cheese to the skillet and stir until well combined. Taste and season with additional salt and pepper if needed. Transfer the mixture to the prepared baking dish, then sprinkle the top with the mozzarella.
- Bake for about 12 to 15 minutes, until heated through and the cheese is melted. Garnish with the fresh basil before serving.
Cup of Yum
Notes
- If you have an oven-safe skillet, you can use that here instead of bothering with a baking dish. Follow the directions as written and just sprinkle the mozzarella right on top of the pasta in the skillet (and then transfer to the oven to bake).
Nutrition Information
Calories
543kcal
(27%)
Carbohydrates
59g
(20%)
Protein
24g
(48%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
52mg
(17%)
Sodium
673mg
(28%)
Potassium
571mg
(16%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
2762IU
(55%)
Vitamin C
139mg
(154%)
Calcium
404mg
(40%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 543
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 673mg | 28% |
| Potassium | 571mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 2762IU | 55% |
| Vitamin C | 139mg | 154% |
| Calcium | 404mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.