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Cheesy Broccoli and Pepper Baked Orzo Recipe By Oh My

Cheesy Broccoli and Pepper Baked Orzo

Cheesy Broccoli and Pepper Baked Orzo

Growing up in quite the Italian family, there was never a shortage of pasta at our house. From weeknight dinners to special occasions to backyard barbecues, you name it and it was there. While I don’t eat pasta quite as often these days, I do still absolutely love to play around with different flavors and combinations. This broccoli and bell pepper filled baked orzo is cheesy and comforting without being overly heavy, which is my preference this time of the year as the weather gets warmer and warmer.

In a way I feel like I am almost eating the rainbow with this dish. You have red and orange from the colored bell peppers, green from the broccoli and purple from the red onion! Making for one very pretty looking casserole.

Cheesy Broccoli and Pepper Baked Orzo

While the orzo is cooking in a saucepan until al dente, the vegetables are sautéed with a touch of balsamic vinegar and honey, giving the dish a little something to make it interesting, without being overpowering.

Once cooked, the orzo is added to the skillet, along with a can of fire-roasted diced tomatoes, which help give the pasta just enough moisture so that it won’t dry out while baking. Some shredded mild cheddar cheese is also added into the mix, which pairs wonderfully with the broccoli.

The mixture is then transferred to a baking dish, where it’s topped with some mozzarella and then baked until warm and nicely melted. Now, if you have an oven-safe skillet you can use that here, skipping the step of transferring the pasta to a baking dish. And less dishes to wash is always a good thing in my book!

Cheesy Broccoli and Pepper Baked Orzo

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 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 to 6 servings


  • 1 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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


  • 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.


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).
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  • Reply
    June 2, 2015 at 10:39 pm

    Orzo is one of my favorite pastas, so I love this veggie-packed baked version. And cheese never, ever hurts! 🙂

    • Reply
      Ashley Jennings
      June 5, 2015 at 7:01 am

      Thanks Marcie! Me too! And I don’t use orzo enough in my kitchen!

  • Reply
    June 3, 2015 at 11:17 pm

    As fate would have it, I JUST made orzo tonight. And it was okay, but nowhere near as good as this looks. i’m remembering this for the next time I have a bag of it lingering in my pantry!

    • Reply
      Ashley Jennings
      June 5, 2015 at 7:02 am

      Ha! That’s too funny! And thank you! 🙂

  • Reply
    August 13, 2015 at 10:34 pm

    Love this recipe! Made this about 5 times in a double batch so I have leftovers. This dish freezes really well in individual portions.

    • Reply
      Ashley Jennings
      August 14, 2015 at 8:10 am

      So happy to hear it! And thanks for letting us know about freezing – that’s great to know!

    • Reply
      January 26, 2021 at 7:28 pm

      Did you recook this from frozen or thaw and then cook?

  • Reply
    January 12, 2016 at 4:49 pm

    This is my new favorite recipe! Thank you so much for creating it! So many veggies and it’s absolutely delicious. My fiancé loves it, even though he picks out the tomatoes 😉

    • Reply
      Ashley Jennings
      February 1, 2016 at 12:57 pm

      Oh I’m so happy to hear it Jenny! haha that totally made me chuckle!

  • Reply
    June 3, 2016 at 12:42 pm

    Hi, Does this meal freeze well? If so, can I have instructions and how long will it be good for in the freezer? thanks

    • Reply
      Ashley Jennings
      June 9, 2016 at 9:36 am

      I haven’t ever tried freezing this unfortunately, so I’m not sure how it would do! Sorry!

  • Reply
    March 17, 2017 at 11:35 am

    This sounds amazing, however, I do not like balsamic vinegar…is there something else you would recomend to use instead?

    • Reply
      Ashley Jennings
      March 23, 2017 at 1:49 pm

      Hey Davina! I would just leave it out 🙂

  • Reply
    March 20, 2017 at 9:06 pm

    This came out great! Thank you! I subbed apple cider vinegar for the balsamic, and served it up with a little Italian seasoning and garlic salt on top. It’s really a beautiful and fragrant dish!

    • Reply
      Ashley Jennings
      March 23, 2017 at 1:53 pm

      So happy to hear you enjoyed it Amanda! Thanks for letting us know!

  • Reply
    March 22, 2017 at 2:11 pm

    This looks delicious! Do you have any suggestions for veggies besides peppers? I’m not a huge fan of peppers and was wondering if you knew if any certain veggies might taste good with this recipe.

    • Reply
      Ashley Jennings
      March 23, 2017 at 1:55 pm

      Hey Lindsay – thank you! I think zucchini and yellow squash would also be great here!

  • Reply
    February 19, 2019 at 11:02 pm

    If I wanted to freeze this. Would I cook the orzo to al dente or cook the orzo all the way? Or would I cook it at all? Also if I froze it, would you recommend thawing first or just popping in a 350 degree oven for maybe 30 minutes instead of 15?

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