Comforting Ground Beef Orzo (Printable version)

Savory ground beef and orzo simmered with bell peppers in 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:

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 - Add orzo pasta and stir to combine. Cover and cook for 10 to 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 to 3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and fully incorporated.
09 - Transfer to serving bowls and garnish with fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is practically nonexistent and you can eat sooner.
  • The orzo turns creamy and plump as it simmers, almost like a risotto but with zero stirring required.
  • You can toss in whatever vegetables are lurking in your crisper drawer and it still tastes like you planned it.
02 -
  • Stir the orzo every few minutes or it will clump together and stick to the bottom of the pan, ruining the texture and making cleanup a nightmare.
  • If the liquid absorbs too quickly and the orzo isnt tender yet, add a splash more broth or water and keep cooking until its done.
  • Dont skip draining the beef fat if theres a lot, or the whole dish will taste heavy and slick instead of savory and comforting.
03 -
  • Use a wide, deep skillet with a lid so the orzo has room to spread out and cook evenly without clumping.
  • Taste the broth after you add the tomatoes and adjust the salt before adding the orzo, because once its cooked in, you cant take it back.
  • If you want it extra creamy, stir in a few tablespoons of cream cheese or a splash of heavy cream right before serving.
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