Comforting Ground Beef Orzo (Print Version)

Savory ground beef and orzo simmer with bell peppers in tomato broth, topped with Parmesan and fresh herbs.

# Ingredient List:

→ 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

# Cooking Directions:

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; sauté for an additional 2 to 3 minutes until the bell pepper softens.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it up with a spatula, about 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 well to combine.
05 - Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
06 - Add orzo pasta, stirring to combine. Cover and cook for 10 to 12 minutes, or until orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
07 - Fold in frozen peas and cook for another 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 Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo absorbs the beef and tomato flavors instead of just sitting beside them.
  • It tastes like you spent hours layering flavors, but youre done in less than an hour.
  • Leftovers somehow taste even better the next day when the flavors have melded overnight.
02 -
  • Stir the orzo every few minutes while it cooks or it will clump together and stick to the bottom of the pan.
  • If the mixture looks too dry before the orzo is tender, add a splash more broth or water and keep cooking.
  • Don't add the Parmesan while the skillet is still on the heat or it can seize up and turn 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 orzo a minute or two before the timer goes off, it should be tender but still have a slight bite.
  • Let the dish rest off the heat for a minute before serving so the flavors settle and the sauce thickens just a bit more.
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