Comforting Ground Beef Orzo Dinner (Printable version)

Savory ground beef and orzo skillet with bell peppers, tomatoes, and Parmesan. Ready in 55 minutes.

# Needed ingredients:

→ 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 it:

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 the 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 of the 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 parsley.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup happens in minutes instead of dragging on all evening.
  • The orzo soaks up all the tomato and beef flavors, turning each bite into something deeply savory and comforting.
  • You can toss in whatever vegetables are sitting in your crisper drawer and it still tastes intentional.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Stir the orzo every few minutes once you add it, or it will clump together and stick to the bottom of the skillet in a stubborn layer.
  • Don't skip draining the beef fat—I learned this the hard way when my first attempt turned into a greasy puddle instead of a cohesive dish.
  • If the liquid absorbs too quickly and the orzo isn't tender yet, add a splash of broth or water and cover again for a few more minutes.
03 -
  • Toast the orzo in the skillet for a minute before adding the liquid—it deepens the flavor and gives the pasta a slightly nutty taste.
  • Use a mix of fresh and dried herbs if you have them; a handful of fresh basil stirred in at the end brightens everything up.
  • Double the recipe and freeze half before adding the peas and cheese, then finish it fresh when you reheat for an almost-instant dinner later.
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