Baked Orzo with Peppers & Cheese

This baked orzo is comfort food that comes together fast. Cooked orzo gets tossed with diced roasted red peppers, green chilies, and cubed mozzarella, then topped with a layer of sour cream, grated Parmesan, and dots of butter. Fifteen minutes in a hot oven and it puffs up golden and bubbly.

The high oven temperature is what makes this work. At 450°F (230°C) on the top shelf, the sour cream and Parmesan brown quickly into a crispy, savory crust while the mozzarella melts into stretchy pockets throughout the orzo. The whole thing goes from flat casserole to golden, puffy dome in minutes.

Roasted red peppers add sweetness, green chilies add a mild heat, and two cheeses cover the salty, creamy angles. Non-fat sour cream keeps this lighter than it looks.

Pro Tips

• Cook the orzo until just tender, not mushy. It continues to absorb moisture in the oven.
• Use the top rack. The proximity to the heat source is what browns the top before the pasta overcooks.
• Dice the mozzarella rather than shredding. Cubes melt into distinct pockets instead of a uniform cheese layer.
• Let it cool slightly before serving. The sour cream layer is extremely hot straight from the oven.

Variations

• Spicy kick: Add diced jalapenos alongside the green chilies for more heat.
• Protein boost: Stir in shredded rotisserie chicken or cooked Italian sausage before baking.
• Herb finish: Scatter fresh chopped basil over the top as soon as it comes out of the oven.