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Orzo and Peppers

 Orzo and Peppers
"I love green peppers but my husband does not, so I created this dish one night when he wasn't home. It includes all my favorite things," writes Jennifer Tarr of Baltimore, Maryland. "When the two of us are here, I leave out the peppers and add the veggies my husband prefers."
6 ServingsPrep/Total Time: 20 min.


  • 6 cups water
  • 2 teaspoons beef bouillon granules
  • 1 package (8 ounces) uncooked orzo pasta
  • 1 large sweet red pepper, cut into thin 1-inch-long pieces
  • 1 large green pepper, cut into thin 1-inch-long pieces
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup shredded Romano cheese
  • 2 tablespoons balsamic vinegar


  • In a large saucepan, bring water and bouillon to a boil. Add orzo.
  • Cook according to package directions; drain. In a large nonstick
  • skillet, saute peppers and onion in oil for 3-4 minutes or until
  • crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo,
  • cheese and vinegar; toss to coat. Yield: 6 servings.
Nutritional Facts: One serving (3/4 cup) equals 208 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 344 mg sodium, 36 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.