Vegetable Giouvetsi with Orzo, Peppers and Feta
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 2 red peppers, sliced
- 1 courgette, diced
- 1 onion
- 3 garlic cloves
- 600 g tinned chopped tomatoes
- 250 g orzo
- 4 tbsp olive oil
- 150 g feta cheese, crumbled
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 16.6 g
- Carbohydrate
- 60.5 g
- of which sugars
- 14.5 g
- Fat
- 23.2 g
- of which saturates
- 8 g
- Fibre
- 6.4 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a flameproof dish and soften the onion for 6 minutes, then add the peppers and courgette for 5 minutes.
- 3
Stir in the garlic and dried oregano for 1 minute, then add the tinned chopped tomatoes, orzo and 500ml water. Season well.
- 4
Cover and bake for 20 minutes, stirring once, until the orzo is almost tender.
- 5
Scatter over the feta and bake, uncovered, for a further 8 minutes until the top is lightly golden.
- 6
Serve hot straight from the dish.
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