Comforting Ground Beef Orzo (Printable Version)

Bubbling skillet of ground beef, bell peppers, and orzo in tomato broth with herbs and Parmesan.

# 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

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add 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 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 fully incorporated.
09 - Serve hot, garnished with fresh chopped parsley.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo soaks up all the savory tomato broth, making every bite taste richer than the last.
  • You can toss in whatever vegetables are hiding in your crisper drawer without changing the recipe.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors meld overnight.
02 -
  • Stir the orzo every few minutes once it's added, or it will stick to the bottom of the skillet and cook unevenly.
  • If the liquid absorbs too quickly before the orzo is tender, add a splash more broth or water and keep cooking.
  • Drain the beef only if there's a pool of grease, a little fat adds flavor and helps the orzo cook properly.
  • Don't skip the fresh parsley at the end, it cuts through the richness and makes the dish taste brighter.
03 -
  • Use a skillet with a tight-fitting lid so the orzo steams properly and absorbs the broth evenly.
  • Grate your own Parmesan instead of using the pre-grated kind, it melts smoother and tastes much fresher.
  • If you want a richer flavor, brown the beef in batches so it caramelizes instead of steaming in its own juices.
  • Taste the orzo before you take it off the heat and adjust the salt, the Parmesan adds saltiness so go easy at first.
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