Comforting Ground Beef Orzo (Print Version)

Savory beef and orzo skillet with tomatoes, peppers, and Parmesan. Ready in under an hour.

# 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

# 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 the 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, stirring 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 incorporated.
09 - Serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo soaks up all the savory tomato broth, turning every bite into a flavor-packed spoonful.
  • It feels like comfort food but comes together in under an hour, perfect for busy nights.
  • You can toss in whatever vegetables you have on hand and it still turns out delicious.
02 -
  • Stir the orzo every few minutes while it cooks, or it will stick to the bottom of the skillet and turn gummy instead of tender.
  • If the mixture looks too dry before the orzo is fully cooked, add a splash more broth or water to keep it from scorching.
  • Taste the orzo before serving and adjust the salt and pepper, because canned tomatoes and broth can vary in seasoning.
03 -
  • Use a wide skillet with a lid so the orzo has plenty of room to cook evenly without clumping.
  • Brown the beef in batches if your skillet is crowded, because overcrowding steams the meat instead of browning it.
  • Save a little pasta water or extra broth in case the orzo absorbs more liquid than expected and needs a quick rescue.
  • Swap ground turkey or chicken for a leaner version, but add a bit more olive oil to keep the dish from drying out.
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