Chorizo Style Red Pepper, Tomato & Manchego One Tray Orzo

This Spanish-inspired orzo bake brings the bold, smoky flavours of chorizo—without the meat! With sweet romano peppers, cherry tomatoes, Manchego cheese, and warming spices, this one-tray meal is packed with vibrant Mediterranean flavours. Inspired by my time living in Madrid, this dish delivers that rich, chorizo-style sauce without the sausage—though feel free to fry some up to serve on top!

Serves: 2

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins

Ingredients:

Roast the Veg

• 3 tbsp olive oil

• 2 romano peppers, sliced lengthways & deseeded

• 260g cherry tomatoes, halved

• Few sprigs of thyme (leaves only)

• 1 tsp oregano

• 1 banana shallot, roughly chopped

• Salt & pepper, to taste

Stage 2 – Cook the Orzo

• 550ml lightly salted boiling water

• 200g orzo

• 1 tbsp tomato purée

• 1 tsp paprika

• ½ tsp cayenne pepper

• 80g Manchego (or another hard cheese), grated

Method:

1. Preheat the Oven:

   • Set to 190°C (fan oven 170°C, Gas Mark 5) and grab a 26cm x 26cm baking tray.

2. Roast the Vegetables:

   • Add all Stage 1 ingredients to the baking tray, tossing everything together.

   • Roast for 30 minutes until golden and slightly caramelised.

3. Prepare the Orzo Base:

   • Roughly chop the roasted red peppers and return them to the tray.

   • Squeeze the softened garlic from its skin and mix it with the boiled water, tomato purée, salt, and spices in a bowl.

   • Pour this flavour-packed liquid into the tray along with the orzo.

   • Stir well and bake for 16 minutes, until the orzo is tender.

4. Add the Manchego:

   • Stir in ⅔ of the grated cheese and season with extra salt if needed.

   • Serve immediately with the remaining Manchego sprinkled on top.