Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Prep:10 mins
Serves 2
150g orzo½ tbsp olive oil2 roasted red peppers from a jar, roughly choppedhandful olives, roughly choppedbig pinch chilli flakes½ tsp dried oregano400g can chopped tomatoes with garlic (if you can’t find ready mixed, crush 1 garlic clove into a can of tomatoes)125g ball mozzarella
STEP 1Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.STEP 2Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
