2cupsshredded cheese of your choicesuch as Gruyere, cheddar, Manchego, gouda, or a mixture
1bell pepper or 4 cherry chili peppersseeded and finely diced (about 1/2 cup)
Preheat the oven to 400°F. Lightly oil a shallow 2-quart baking dish or spray it with nonstick cooking spray.
In a large pot heat the olive oil over medium high heat. Add the onion, garlic, and squash and sauté for 2 minutes until the vegetables start to soften.
Add the orzo, salt and pepper and stir until the orzo is well coated with the oil, about 1 minute. Add the broth and bring to a simmer. Reduce the heat to medium. Simmer, covered, stirring occasionally, for about 8 minutes until the orzo is fairly tender and most of the liquid is absorbed. Stir in the cheese and peppers, and turn into the prepared pan.
Bake for 20 minutes until the mixture is bubbly around the edges and golden brown on top. Serve hot or warm.