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).