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Orzo with Peppers & Spinach

Sweet bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folate and iron. And what bright flavor and color! —Tammi Kettenbach, Jerseyville, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 cup uncooked orzo pasta (about 8 ounces)
  • 1 tablespoon olive oil
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese


  • Cook orzo according to package directions; drain.
  • Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute.
  • Stir in spinach until wilted. Stir in orzo and cheese; heat through.
Nutrition Facts
3/4 cup: 196 calories, 5g fat (1g saturated fat), 6mg cholesterol, 232mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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Average Rating:
  • caglaser
    Nov 3, 2018

    It's a keeper

  • justmbeth
    Oct 5, 2015

    Loved this as a side dish. Very light and good way to incorporate vegetables.

  • cookmama300
    Apr 11, 2012

    This was our first try with orzo and we loved it. Next time I'm going to add chicken to it and make it a meal.

  • kittykolb
    Mar 12, 2012

    I would definitely make it again. My husband suggested next time possibly substituting tofu for the mushrooms, or goat cheese for the parmesan. This did not go over well with our young kids.