Baked Orzo with Sweet Red Peppers, Olives, and Halloumi
A comforting one-pan meal featuring tender orzo pasta, roasted sweet red peppers, briny olives, and golden halloumi cheese, all baked to perfection.
Total time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
Ingredients
1 cup (200g) orzo pasta
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 sweet red bell peppers, sliced
1 can (14 oz/400g) diced tomatoes
1/2 cup (120ml) vegetable broth or water
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup (75g) pitted Kalamata olives, halved
7 oz (200g) halloumi cheese, sliced
Fresh basil or parsley, for garnish (optional)
Instructions
1. Preheat the oven:to 375°F (190°C).
2. Sauté the aromatics: In a large ovenproof skillet or pan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and sliced red bell peppers; cook for another 5 minutes until softened.
3. Add liquids and orzo: Stir in the diced tomatoes (with their juice), vegetable broth, dried oregano, salt, and pepper. Bring the mixture to a simmer.
4. Incorporate the orzo: Add the orzo pasta to the skillet, stirring to combine. Let it simmer for 2-3 minutes.
5. Add olives: Stir in the halved Kalamata olives.
6. Top with halloumi: Arrange the sliced halloumi cheese on top of the orzo mixture.
7. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the orzo is tender and the halloumi is golden brown.
8. Garnish and serve: Remove from the oven, let it rest for a few minutes, then garnish with fresh basil or parsley if desired. Serve warm.
Notes & Tips
Orzo: Ensure the orzo is evenly distributed in the skillet to cook uniformly.
Halloumi: For extra golden halloumi, you can broil the dish for the last 2-3 minutes of baking.
Vegetables: Feel free to add other vegetables like zucchini or eggplant for added variety.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Frequently asked questions FAQs
Q: Can I use a different type of cheese?
A: Yes, feta cheese can be used as an alternative to halloumi. However, it won’t have the same firm texture after baking.
Q: Is this dish suitable for freezing?
A: It’s best enjoyed fresh, but you can freeze leftovers. Reheat thoroughly before serving.
Q: Can I make this dish vegan?
A: Absolutely! Substitute halloumi with a plant-based cheese alternative and ensure the broth is vegetable-based.
Nutritional Information
Calories: 450
Protein: 18g
Fat: 20g
Carbohydrates: 50g
Fiber: 5g
Sugar: 8g
Sodium: 800mg