Red Pepper Orzo

Chef Richard 8 Servings 30 minutes

In Italian, orzo literally means barley, but most commonly it refers to little pasta that have a rice or diamond like shape. This quick-cooking pasta makes for a hearty dish combining red pepper, herbs, fennel and feta cheese.


  • ½ pound orzo
  • 2 teaspoons salt, or to taste
  • ¼ cup olive oil
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 fennel bulb, finely diced
  • 1 tablespoon garlic, chopped
  • 1 tablespoon thyme, chopped
  • ½ cup tomato juice
  • ¼ cup parsley, chopped
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 cup feta cheese, crumbled


  • Boil the orzo in salted water until tender, about 8-10 minutes. Drain and rinse under cold water. Toss the orzo with 3 tablespoons of the olive oil, cover, and refrigerate.
  • In a large saucepan, sauté the onions, peppers, and fennel in the remaining 1 tablespoon of olive oil until just tender, about 4 minutes. Add the garlic and thyme and cook an additional 2 minutes.
  • Toss the sautéed vegetables with the reserved orzo. Add the tomato juice. Toss in the parsley, pepper, feta cheese and remaining 1 teaspoon of salt.