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Corn & Pepper Orzo Recipe

Corn & Pepper Orzo Recipe

This fragrant side packs flavor in but keeps extra fat, calories and sodium out. Red pepper lends sweetness and color to the eye-catching dish. Angela Hanks - St. Albans, West Virginia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 3/4 cup uncooked orzo pasta
  • 1 large sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cups frozen corn, thawed
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. Cook pasta according to package directions.
  • 2. Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan. Yield: 6 servings.

Nutritional Facts

3/4 cup: 178 calories, 3g fat (trace saturated fat), 0mg cholesterol, 55mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 6g protein Diabetic Exchanges:2 starch, 1/2 fat

Reviews for Corn & Pepper Orzo

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Reviewed Jun. 26, 2016

"Made this recipe as is. Tasted good. Will make it again but cut it down to fit 2-3 people (leftovers). Have had the recipe for a while but it never got made.Wouldn't change a thing."

Reviewed Sep. 14, 2010

"This was a very pretty dish with all of the different colors working together. The taste was not pleasing, the italian seasoning was overpowering."

Reviewed Dec. 15, 2009

"I made this for my vegan grandson and added chunks of zucchini and we all loved it. He has made it for his lunch a few times."

Reviewed Dec. 9, 2009

"I love orzo and this was so easy and good."

Reviewed Nov. 11, 2009

"I tried this recipe the same day I got it in an email. I thought it was very good. I modified it only by topping with some grated Parmesan cheese. Next time I will add a grilled chicken breast to make a complete meal."

Reviewed Nov. 8, 2009

"I added some chopped celery of course (I'm Italian)! It was excellent & as with all pastas, even better warmed up a day or so later, with the addition of chopped sauteed chicken breast."

Reviewed Oct. 17, 2008

"My family really enjoyed this side dish. My husband ate the leftovers for lunch the next day and found it equally good cold."

Reviewed Oct. 10, 2008

"A cool and breezy summer side dish. Also a great veggie selection to bring to a potluck, too! It's a welcome and very healthy addition!"

Reviewed Sep. 16, 2008

"We loved this! I made it as is (used a red pepper out of my garden, too)."

Reviewed Sep. 5, 2008

"This is really good ! It was the first time I ever used orzo but it won't be the last ! I also added a little green pepper just for color."

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