Comforting Ground Beef Orzo Dinner (Print View)

Savory ground beef and orzo simmered in tomato broth with bell peppers, peas, and fresh Parmesan cheese.

# 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

# Step-by-Step 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 bell pepper softens.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it apart 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 well to combine.
05 - Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
06 - Stir in orzo pasta to combine. Cover and cook for 10 to 12 minutes, or until orzo reaches tender consistency 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 - Divide into serving bowls and garnish with fresh chopped parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup takes about three minutes and youre not left with a mountain of dishes.
  • The orzo soaks up all that beefy tomato broth and becomes incredibly tender, almost like a cross between pasta and risotto.
  • You can toss in whatever vegetables are lurking in your crisper drawer and it still turns out delicious.
02 -
  • Stir the orzo every few minutes once you add it 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 of broth or water and keep cooking.
  • Drain excess fat after browning the beef or the dish can end up greasy, I learned this the slippery way.
03 -
  • Use a wide skillet with a lid so the orzo has room to cook evenly and you can cover it without crowding.
  • Taste the dish before adding the Parmesan, sometimes the broth is salty enough and you can go lighter on the cheese.
  • Let the skillet rest off the heat for a minute before serving, the sauce thickens slightly and clings to the orzo better.
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