Comforting Ground Beef Orzo (Print Version)

Savory ground beef and orzo simmer with bell peppers in tomato broth, finished with Parmesan.

# What You 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 3 to 4 minutes.
02 - Stir in minced garlic and diced bell pepper; sauté for an additional 2 to 3 minutes until bell pepper begins to soften.
03 - Increase heat to medium-high. Add ground beef and cook until thoroughly browned, breaking it up with a spatula, 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.
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 parsley.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking.
  • The orzo soaks up all the savory tomato broth, making every bite rich and satisfying.
  • It comes together in under an hour, perfect for nights when you're too tired to think.
  • Leftovers taste even better the next day after the flavors meld overnight.
02 -
  • Stir the orzo occasionally while it cooks or it will clump together and stick to the pan.
  • If the liquid absorbs too quickly and the orzo isn't tender yet, add a splash more broth or water and keep cooking.
  • Don't skip draining the beef if it releases a lot of fat, or the dish will taste heavy and greasy.
03 -
  • Use a skillet with a tight-fitting lid so the orzo steams evenly and doesn't dry out.
  • Taste the dish before serving and adjust the salt, pepper, or herbs to your preference.
  • If you like it creamier, stir in a splash of heavy cream or a handful of shredded mozzarella at the end.
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