Comforting Ground Beef Orzo Dinner (Printable Version)

Savory ground beef, bell peppers, and orzo simmered in tomato broth with herbs and Parmesan cheese.

# What You'll Need:

→ Proteins

01 - 1 pound ground beef

→ Pasta & Grains

02 - 1 cup orzo pasta

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 bell pepper (red or green), diced
05 - 1 can (14.5 ounces) diced tomatoes with juice
06 - 1 cup frozen peas
07 - Fresh parsley, chopped for garnish

→ Aromatics

08 - 2 cloves garlic, minced

→ Liquids

09 - 2 cups beef broth

→ Herbs & Spices

10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Cheese

14 - 1/4 cup grated Parmesan cheese

→ Oils

15 - 2 tablespoons olive oil

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, approximately 3 to 4 minutes.
02 - Stir in minced garlic and diced bell pepper, sautéing for an additional 2 to 3 minutes until the bell pepper begins to soften.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it apart with a spatula for approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Add diced tomatoes with juice, beef broth, dried oregano, dried basil, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
06 - Add orzo pasta and stir to combine. Cover and cook for 10 to 12 minutes, or until orzo is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
07 - Fold in frozen peas and cook for an additional 2 to 3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and fully incorporated.
09 - Serve hot, garnished with fresh chopped parsley.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you can sit down faster.
  • The orzo soaks up all the tomato and beef flavors, making every bite incredibly satisfying.
  • You can toss in whatever vegetables are hiding in your fridge and it still turns out delicious.
02 -
  • Stir the orzo frequently once it's added or it will clump and stick to the pan, learned that the hard way.
  • If the liquid absorbs too fast and the orzo isn't tender yet, add a splash more broth or water and keep cooking.
  • Don't add the Parmesan while the heat is still on high or it can seize up and get grainy instead of melting smoothly.
03 -
  • Use a skillet with a lid that fits snugly so the orzo steams properly and cooks evenly.
  • Taste the dish before serving and adjust the salt, sometimes the broth and Parmesan add enough and sometimes it needs a pinch more.
  • If you want a deeper flavor, add a splash of red wine when you brown the beef and let it cook off before adding the tomatoes.
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