Lemony Beef and Orzo Bowls
with Feta and Peppers- Wheat
- Milk
From zesty lemon to creamy feta, this meal is packed with flavours the whole family will love. Pick and choose ingredients so that everyone gets a bowl full of their favourites!
Ingredients
250 g
Ground Beef
170 g
Orzo
(Contains: Wheat)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Lemon
2 tbsp
Tomato Sauce Base
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Zest Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) zesty! Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Roughly chop spinach. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return orzo to the same pot, off heat. Add 1 tbsp (2 tbsp) butter. Stir until melted, 1 min. Cover and set aside.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then peppers, tomatoes and half the garlic salt. Season with pepper. Cook, stirring occasionally, until tender-crisp, 5-6 min. Stir in 1 tbsp (2 tbsp) water. Transfer veggies to a plate, then cover to keep warm.
Reheat the same pan over medium. When hot, add 1 tsp (2 tsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base and remaining garlic salt. Cook, stirring often, until fragrant, 1-2 min. Remove from heat. Season with pepper. Sprinkle 1/2 tsp (1 tsp) lemon zest over top, then stir to combine. (NOTE: Reference zest guide.) Cover to keep warm.
Add spinach and lemon juice to the pot with orzo. Stir until spinach wilts, 1 min. Season with salt and pepper, to taste.
Divide orzo between bowls. Top with veggies and beef. Sprinkle with feta.Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemon zest and feta are crowd favourites, adding brightness and a satisfying salty finish; some reviewers found the overall flavour profile a bit flat or one-note without a sauce to tie it together.
- Ease of prep: Most reviewers found this a quick and straightforward weeknight meal, though a few noted it took longer than the estimated time.
- Suggestions: Add a drizzle of tzatziki, plain Greek yogurt, or extra tomato sauce to the beef to bring the dish together and prevent dryness. Consider swapping garlic salt for garlic powder and adjusting salt to taste, as several reviewers found the dish too salty as written.
- Leftovers: The dish keeps well and makes a great next-day lunch, with some reviewers noting the flavours held up nicely when reheated.
- Portions: Opinions on portion size were mixed, though several reviewers felt the orzo outweighed the beef and vegetables, and suggested reducing the orzo in favour of more toppings.
