Comforting Ground Beef Orzo Dinner (Printable)

Savory beef and orzo simmered with tomatoes, peppers, and herbs in a bubbling skillet finished with Parmesan.

# What You 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:

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 begins to soften.
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 well to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes to develop flavors.
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 an additional 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 Tips:

01 -
  • Everything cooks in one skillet, so cleanup is faster than the meal itself.
  • The orzo absorbs all the savory beef and tomato flavors, creating a dish that tastes like it simmered all day.
  • You can sneak in extra vegetables without anyone noticing, making it quietly healthier.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Stir the orzo every few minutes once it's added, or it will clump together and stick to the bottom of the skillet.
  • If the liquid absorbs too quickly and the orzo isn't tender yet, add a splash more broth or water and keep cooking.
  • Let the dish rest for a minute or two off the heat before serving, it thickens up beautifully as it sits.
03 -
  • Use a skillet with a tight-fitting lid to trap steam and cook the orzo evenly without drying out.
  • Taste the dish before serving and adjust the salt, sometimes the Parmesan adds enough saltiness on its own.
  • If you want a richer flavor, deglaze the skillet with a splash of red wine after browning the beef and let it reduce before adding the tomatoes.
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