Comforting Ground Beef Orzo

My neighbor knocked on my door one Wednesday evening holding an empty casserole dish and asking if I had anything quick that could feed four people in under an hour. I pulled out ground beef, a bag of orzo I'd forgotten about, and some bell peppers that needed using. What started as a pantry rescue turned into a recipe I now make at least twice a month. The way the orzo soaks up all that savory tomato broth while the beef browns and crisps at the edges creates something that feels like a hug in a skillet.

The first time I served this to my kids, they didn't even notice I'd sneaked vegetables into every bite. My youngest asked why the rice tasted different, and I realized she'd never seen orzo before. Now she calls it fancy rice, and it's become her favorite request when friends come over. I love watching people take that first bite and pause, trying to figure out why something so simple tastes so complete.

Ingredients

• Ground beef (1 pound): The backbone of this dish, providing rich, savory depth that infuses every grain of orzo. I've learned to let it brown undisturbed for a minute before stirring so you get those caramelized bits that add so much flavor.
• Orzo pasta (1 cup): This tiny pasta absorbs the broth like a sponge, turning each piece into a little flavor bomb. Don't rinse it before cooking or you'll wash away the starch that helps thicken the sauce.
• Onion (1 medium, finely chopped): The aromatic base that sweetens as it cooks and creates a savory foundation. Chop it fine so it melts into the background instead of announcing itself in every bite.
• Bell pepper (1, diced): Adds a pop of color and a slight sweetness that balances the richness of the beef. Red peppers are sweeter, green ones add a bit more bite.
• Diced tomatoes (14.5 ounce can, with juice): The juice is just as important as the tomatoes themselves, adding acidity and body to the broth. Never drain this can.
• Frozen peas (1 cup): Stirred in at the end so they stay bright and sweet instead of turning musty. Frozen actually works better than fresh here because they're flash frozen at peak sweetness.
• Garlic (2 cloves, minced): Adds a sharp, aromatic punch that wakes up the whole dish. Mince it fine or it can burn in the hot oil.
• Beef broth (2 cups): This is what the orzo cooks in, so quality matters. I keep boxed broth on hand, but bouillon dissolved in water works in a pinch.
• Dried oregano (1 teaspoon): Brings an earthy, slightly bitter note that makes the dish taste more complex. Rub it between your fingers before adding to release the oils.
• Dried basil (1 teaspoon): Adds a sweet, peppery warmth that pairs beautifully with tomatoes. Fresh basil is lovely as a garnish, but dried works better cooked into the sauce.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season in layers, tasting as you go, because the Parmesan and broth will add more saltiness at the end.
• Parmesan cheese (1/4 cup, grated): Stirred in at the very end, it melts into the orzo and creates a creamy, umami rich finish. Freshly grated melts better than the shelf stable kind.
• Olive oil (2 tablespoons): Used to sauté the vegetables and keep everything from sticking. It also adds a fruity richness that butter alone wouldn't provide.
• Fresh parsley (chopped, for garnish): A bright, grassy finish that makes the dish look and taste fresher. Don't skip it, the color and flavor contrast are worth it.

Instructions

Soften the onion:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns translucent and soft, about 3 to 4 minutes. You'll know it's ready when the raw sharpness fades and the kitchen starts to smell sweet.

Add garlic and bell pepper:

Stir in the minced garlic and diced bell pepper, sautéing for another 2 to 3 minutes until the pepper softens and the garlic becomes fragrant. Don't let the garlic brown or it will turn bitter.

Brown the beef:

Increase the heat to medium high, add the ground beef, and cook until it's browned and crumbly, breaking it up with a spatula as it cooks, about 5 to 7 minutes. Drain off any excess fat if the beef releases a lot, but a little fat adds flavor.

Build the broth:

Add the diced tomatoes with their juice, beef broth, oregano, basil, salt, and black pepper, stirring everything together. The mixture should look soupy and smell rich and savory.

Simmer the base:

Bring the mixture to a boil, then reduce the heat to medium low and let it simmer for 10 minutes. This concentrates the flavors and lets the tomatoes break down into the broth.

Cook the orzo:

Stir in the orzo, making sure it's fully submerged in the liquid, then cover the skillet and cook for 10 to 12 minutes, stirring occasionally to prevent sticking. The orzo should be tender and most of the liquid absorbed.

Add the peas:

Fold in the frozen peas and cook for another 2 to 3 minutes until they're heated through and bright green. They'll thaw quickly in the residual heat.

Finish with Parmesan:

Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts into the orzo and creates a creamy coating. Taste and adjust the seasoning if needed.

Garnish and serve:

Serve hot, scattered with fresh chopped parsley for color and a burst of fresh flavor. The parsley cuts through the richness and makes every bite feel lighter.

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Last winter, I made this on a night when the power had flickered twice and I wasn't sure if I'd have time to finish. I stood at the stove stirring orzo by candlelight, and when the lights came back on just as I folded in the peas, it felt like a small victory. My husband said it tasted like comfort, and I realized that's exactly what it had become. Sometimes a recipe becomes more than food when it shows up for you on the hardest days.

How to Store and Reheat Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to three days, and the orzo continues to soak up flavor as it sits. When reheating, add a tablespoon or two of broth or water to loosen the orzo, which tends to absorb liquid as it cools. I reheat individual portions in the microwave for about two minutes, stirring halfway through, or warm the whole batch in a skillet over medium low heat, stirring gently until heated through. The Parmesan might need a little refresh, so I sometimes sprinkle a bit more on top before serving.

Ways to Make It Your Own

This recipe is endlessly adaptable, which is part of why it's become a weeknight staple in my house. I've stirred in handfuls of fresh spinach at the end for extra greens, swapped ground turkey or chicken for a leaner version, and added diced zucchini or mushrooms alongside the bell pepper for more vegetables. If you like heat, a pinch of red pepper flakes in with the garlic transforms it into something with a gentle kick. Once I was out of Parmesan and used a handful of shredded mozzarella instead, which melted into creamy pockets throughout the orzo.

What to Serve Alongside

Because this dish is so hearty and complete on its own, I usually keep sides simple. A crisp green salad with a bright vinaigrette cuts through the richness, and crusty bread is perfect for mopping up any extra tomato broth left in the bowl. If I'm feeling ambitious, I'll roast some broccoli or green beans with olive oil and garlic, but honestly, this skillet is satisfying enough that sides feel optional. On nights when I just want to sit down and eat without fuss, I serve it straight from the skillet with a sprinkle of extra parsley and call it done.

• A simple arugula salad with lemon and olive oil adds a peppery, fresh contrast.
• Garlic bread or a warm baguette turns this into a meal that feels a little special.
• Roasted or steamed vegetables like asparagus or carrots round out the plate if you want more color.

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This is the kind of recipe that makes you feel capable, even on nights when you're running on empty. I hope it becomes a favorite in your kitchen, too.

Recipe FAQs

→ Can I use a different pasta instead of orzo?

Yes, you can substitute orzo with small pasta shapes like macaroni, small shells, or ditalini. Adjust cooking time as needed since different pastas may require varying amounts of liquid and time to become tender.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water, or microwave in 1-minute intervals until heated through, stirring between each interval.

→ Can I make this dish ahead of time?

You can prepare the components ahead, but it's best served freshly made. The orzo will continue absorbing liquid as it sits, so you may need to add more broth when reheating. Alternatively, cook the beef and vegetables in advance, then add the liquid and orzo when ready to serve.

→ What vegetables can I add to customize this dish?

Spinach, zucchini, mushrooms, or diced carrots work well. Add heartier vegetables like carrots or zucchini when sautéing the onions, and add delicate vegetables like spinach during the last few minutes of cooking.

→ Can I use ground turkey or chicken instead of beef?

Absolutely. Ground turkey or chicken makes a great leaner substitute. You may want to add additional herbs or a touch more salt since poultry is milder than beef. Chicken broth would also work well in place of beef broth.

→ Why is my orzo still crunchy after the recommended cooking time?

If your orzo is undercooked, add another 1/4 to 1/2 cup of broth or water and continue cooking for 2-3 more minutes. Cover the skillet to trap steam and help the pasta finish cooking. Different brands of orzo may absorb liquid at different rates.