Comforting Ground Beef Orzo (Printable View)

Savory ground beef and orzo simmered with tomatoes, bell peppers, and herbs in a bubbling skillet.

# 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

# How to Make:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, approximately 3-4 minutes.
02 - Stir in minced garlic and diced bell pepper; sauté for an additional 2-3 minutes until bell pepper softens.
03 - Increase heat to medium-high. Add ground beef and cook until thoroughly browned, breaking it up with a spatula, approximately 5-7 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 10-12 minutes, or until orzo is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
07 - Fold in frozen peas and cook for another 2-3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and incorporated.
09 - Transfer to serving dishes and garnish generously with fresh parsley.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means less time scrubbing and more time sitting down to eat.
  • The orzo soaks up all the savory broth and becomes impossibly tender without needing a separate pot of boiling water.
  • It tastes like a meal you planned all day, even when you absolutely did not.
02 -
  • Stir the orzo every few minutes once you add it or the bottom layer will stick and turn gummy, I learned this after scrubbing a skillet for twenty minutes.
  • If the liquid absorbs too fast and the orzo is still firm, add a splash of broth or water and cover again for a few more minutes.
  • Let the dish rest off the heat for two minutes before serving so the orzo finishes soaking up any remaining liquid.
03 -
  • Use a skillet with a tight-fitting lid so the steam stays inside and cooks the orzo evenly without drying out.
  • Grate your own Parmesan instead of using the pre-grated kind, it melts smoother and tastes sharper.
  • If you like a little heat, add a pinch of red pepper flakes when you brown the beef.
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