Place the red peppers & onions on to a baking tray. Season, sprinkle over the sugar and drizzle with half of the olive oil. Bake in the oven for 15 minutes; add the tomatoes and then bake for a further 10 minutes.
Cook the Orzo according to instructions on pack, drain & place the Orzo in a bowl along with remaining olive oil & the olives. Add the roasted peppers & tomatoes & season. Toss gently together.