Lime Orzo with Bell Peppers
This vegan lime orzo with sauteed bell peppers and onions makes for a simple, clean dinner or brown bag lunch. Mint, cayenne and lime add layers of flavor. Nut-free, soy-free, can be made gluten-free with gf pasta.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 Servings
- 2 cups orzo
- 5 cups water
- Salt and ground black pepper to taste
- 2 tsp dried mint
- 1/2 tsp cayenne pepper
- 3 green bell peppers, cut into a small dice
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- Juice of half a lime. Add more if you like your orzo tangier.
- 2 tsp extra virgin olive oil
Heat the water along with 1 tsp of olive oil, cayenne, salt, black pepper, mint and orzo. Cook for about 15 minutes until the orzo is al dente and has absorbed almost all of the water.
While the orzo is cooking, heat a saucepan with the remaining olive oil. Add the onions and green peppers and saute until the onions are softened, about 5 minutes.
Add the garlic and saute for a minute. Now add the cooked pasta and mix.
Stir in the lime juice and add salt and ground pepper if needed.
Calories: 255kcal | Carbohydrates: 48.5g | Protein: 8g | Fat: 2.8g | Fiber: 3.7g | Sugar: 6.3g