Comforting Ground Beef Orzo Dinner (Printable)

Savory ground beef and tender orzo simmered with bell peppers in rich tomato broth, finished with Parmesan and fresh herbs.

# What You'll 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

# How to Make It:

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 the bell pepper softens.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it apart 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 thoroughly to combine.
05 - Bring 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 10-12 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 fully incorporated.
09 - Serve hot, garnished with fresh chopped parsley.

# Expert Hints:

01 -
  • Everything cooks in one skillet, so theres no juggling multiple pots or straining pasta over the sink.
  • The orzo soaks up all the savory beef and tomato flavors, creating creamy, risotto-like bites without any stirring marathon.
  • Frozen peas and Parmesan fold in at the end, adding pops of sweetness and salty richness that make each forkful feel complete.
02 -
  • Stir the orzo every few minutes once it goes in, because it can stick to the bottom of the skillet if left unattended.
  • If the mixture looks too thick or the orzo isnt tender after twelve minutes, add a quarter cup of water or broth and keep cooking until its just right.
  • Dont skip draining the beef fat, a greasy base will make the sauce heavy and dull the bright tomato flavor.
03 -
  • Toast the orzo in the skillet for a minute before adding the broth, it deepens the nutty flavor and gives the grains a firmer bite.
  • Use fire-roasted diced tomatoes if you can find them, the smoky sweetness adds an extra layer of depth that makes the dish taste like it simmered for hours.
  • Finish with a pat of butter stirred in right before serving for an unexpectedly silky, restaurant-quality sauce.
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