Finely chop all the peppers except the green one into thin strips and dice the green together with the carrots.

Place the oil in a pot and lightly sauté the garlic and the onion, finely chopped.

Add the cubes of carrot and pepper. Let them cook for a while so that they get tender

And then add the peas.

Stir in the beer and

Wait for the alcohol to evaporate before you add the tomato passata, salt and pepper. Let the sauce simmer for about a quarter of an hour over medium heat.

Then, pour the sauce in a pyrex baking tray and spread it evenly.

Add the orzo and the broccoli florets, distributing it in the baking tray.

Pour in about two cups of water so that all the ingredients are covered and top with grated parmesan.

Bake in a preheated oven at 200°C for about an hour (depending on the oven) until it has absorbed all its juices.