Roasted peppers & Orzo

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Vibrant, Healthy & Delicious Recipes *

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Red peppers with orzo, cherry tomatoes and Myzithra. 

I had a poke around in my dry store and spied half a bag of Greek orzo. So, decided to mix it with a couple of handfuls of dessert-worthy cherry tomatoes, a large serving spoon of MY OWN CURED OLIVES, lots of lemon zest, Myzithra soft Cretan Ewe’s cheese, toasty pine nuts and wilting window-sill herbs.

If you need a side, try a platter of pencil-thin-green and popped broad beans and feathery dill with obligatory olive oil and crunchy salt to go with.  

Serves 4

4 red peppers 

250g/1 cup orzo pasta

300g cherry tomatoes, halved through the centre 

1 large serving spoon olives 

Zest of 2 lemons, unwaxed 

150g Myzithra ewe’s cheese

Handful (16) basil leaves, chopped and mixed with 2TBSP EVOO 

50g toasty pine nuts 

Extra Extra Virgin Olive Oil (EVOO), flaky salt 

Preheat the oven to 180c

Cook the orzo in a pan of slightly salted water for about six to eight minutes. When just cooked, drain and refresh under cold water. Transfer to a mixing bowl. 

Cut the peppers in half lengthways and remove the stalk, membrane and seeds. Lay them flat on a baking sheet and drizzle with a little olive oil. Roast in the oven until the flesh feels soft and is beginning to char around the edges. This will probably take around 25-30 minutes. Cool.

Add the cherry tomatoes, lemon zest, olives and half of the soft cheese to the orzo. The feta and the olives are flavoursome, so don’t overdo it with the salt. Fill the cooled peppers with the orzo mix on the baking sheet you cooked them on. Lay them out on a serving platter and crumble over the remaining Myzithra cheese, pine nuts and chopped basil.