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 butter 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 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.