Save My neighbor showed up one rainy Tuesday with a bag of groceries and a determined look. She'd just gotten home from a long shift and needed something hearty that wouldn't dirty every pot in the kitchen. We stood at my stove, tossing beef and orzo into one skillet, and by the time the rain stopped, we were sitting down to steaming bowls that tasted like we'd spent hours fussing. That night taught me that comfort doesn't need complexity.
I made this for my brother when he came to visit with his kids. The youngest one wrinkled his nose at the peas until he took a bite and realized they were sweet little surprises buried in the tomato-coated orzo. By the end of the meal, he was scraping his bowl clean and asking if we could make it again before they left. That's when I knew this recipe was a keeper.
Ingredients
- Ground beef: The foundation of this dish, providing rich, savory flavor that browns beautifully and absorbs the herbs and spices.
- Orzo pasta: These tiny rice-shaped grains cook right in the skillet, soaking up the broth and becoming tender and plump.
- Onion: Finely chopped so it melts into the background, adding sweetness and depth without overpowering.
- Bell pepper: Diced into small pieces, it softens as it cooks and adds a gentle sweetness and pop of color.
- Diced tomatoes: Use the kind with juice so the orzo has plenty of liquid to absorb and the dish stays moist.
- Frozen peas: Stirred in at the end, they bring a burst of sweetness and a bright green contrast.
- Garlic: Minced fresh for the best aroma, it blooms in the oil and perfumes the whole skillet.
- Beef broth: This is what transforms the orzo from plain pasta into something deeply flavorful and comforting.
- Dried oregano and basil: Classic herbs that bring an Italian-inspired warmth without needing a spice cabinet full of extras.
- Salt and black pepper: Simple seasonings that let the natural flavors shine through.
- Parmesan cheese: Grated and stirred in at the end, it melts into the orzo and adds a salty, nutty finish.
- Olive oil: Used to sauté the vegetables and beef, it adds a subtle fruity richness.
- Fresh parsley: Chopped and sprinkled on top, it brightens the dish and makes it look as good as it tastes.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and translucent, about 3 to 4 minutes. The smell will fill your kitchen and remind you why you love cooking from scratch.
- Add garlic and bell pepper:
- Stir in the minced garlic and diced bell pepper, letting them sauté for 2 to 3 minutes until the pepper softens and the garlic turns fragrant. Don't let the garlic brown or it will taste bitter.
- Brown the beef:
- Turn the heat up to medium-high and add the ground beef, breaking it up with a spatula as it cooks until it's no longer pink, about 5 to 7 minutes. If there's a lot of excess fat, drain it off so the dish doesn't get greasy.
- Build the sauce:
- Pour in the diced tomatoes with their juice, beef broth, oregano, basil, salt, and black pepper, stirring everything together so the flavors start to mingle. Bring it to a boil, then lower the heat to medium-low and let it simmer for 10 minutes to deepen the flavors.
- Cook the orzo:
- Add the orzo pasta, stirring it into the bubbling liquid, then cover the skillet and cook for 10 to 12 minutes until the orzo is tender and most of the broth is absorbed. Stir occasionally so the orzo doesn't stick to the bottom.
- Fold in the peas:
- Toss in the frozen peas and cook for another 2 to 3 minutes until they're heated through and bright green. They add a sweet pop that balances the savory richness.
- Finish with Parmesan:
- Remove the skillet from the heat and stir in the grated Parmesan until it melts into the orzo, creating a creamy, cohesive dish. Sprinkle fresh parsley on top and serve hot.
Save The first time I reheated leftovers for lunch, I was surprised at how much better it tasted. The orzo had soaked up even more of the tomato and beef flavors overnight, and each bite was richer and more satisfying than the night before. Now I sometimes make a double batch just so I can enjoy it twice.
Making It Your Own
This recipe is forgiving and loves improvisation. I've stirred in handfuls of spinach at the end for extra greens, swapped the beef for ground turkey when I wanted something lighter, and even added a pinch of red pepper flakes when I craved a little heat. You can also toss in diced zucchini or mushrooms with the bell pepper, or swap the Parmesan for mozzarella if you want it extra melty.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. When you reheat it, add a splash of broth or water to loosen it up, since the orzo will continue to absorb liquid as it sits. I usually reheat it gently on the stovetop, stirring occasionally, but the microwave works fine too if you're in a hurry.
Serving Suggestions
This skillet dinner is hearty enough to stand on its own, but it pairs beautifully with a simple green salad dressed in lemon vinaigrette or a slice of crusty bread for soaking up the last bits of sauce. On cooler nights, I sometimes serve it with a side of roasted broccoli or green beans to round out the meal.
- Top with extra Parmesan and a drizzle of olive oil for a restaurant-style finish.
- Serve with garlic bread or warm rolls to soak up every drop of the tomato broth.
- Pair with a crisp white wine or sparkling water with lemon for a refreshing contrast.
Save This is the kind of meal that wraps you in warmth and makes you feel like everything's going to be okay. I hope it becomes a favorite in your kitchen, too.
Recipe FAQs
- → Can I use different pasta instead of orzo?
Yes, small pasta shapes like ditalini, small shells, or broken spaghetti work well. Adjust cooking time as needed since different pastas absorb liquid differently.
- → Can I make this ground beef orzo ahead of time?
Absolutely. The flavors actually improve overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to loosen the pasta.
- → What vegetables can I add to this skillet?
Spinach, zucchini, mushrooms, or diced carrots complement the dish well. Add heartier vegetables like zucchini with the peppers, and quick-cooking greens like spinach in the last few minutes.
- → Can I substitute the ground beef?
Ground turkey, chicken, or Italian sausage make excellent alternatives. Adjust seasoning accordingly, and note that leaner meats may require a small amount of additional oil.
- → Why is my orzo still crunchy after cooking?
Orzo continues absorbing liquid as it rests. If it's undercooked, add 1/4 cup more broth or water, cover, and cook for 3-5 more minutes until tender.
- → Is this dish freezer-friendly?
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The pasta may soften slightly after freezing but remains delicious.