Roasted Peppers, Orzo and Manchego

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Salads

By Fi Buchanan

Published 2023

  • About

I always double the quantity of roasted peppers and store the extra when I make this. That way I have them customised the way I like, with extra garlic and rosemary, for loads of other dishes. If you’re in a hurry, shop-bought roasted peppers are a good, quick alternative.


  • 750 ml vegetable stock
  • 250 g orzo
  • 1 quantity


In a pan over a medium heat, bring the stock to a simmer, add the orzo, bring back to a simmer and cook for 10 to 12 minutes (or according to the packet instructions), until tender. Drain, reserving 50ml (roughly 3 tablespoons) of the stock, and set aside to cool.

Cut the peppers into finger