Comforting Ground Beef Orzo Dinner (Print out)

Savory ground beef and orzo simmered in tomato broth with bell peppers, herbs, and Parmesan for easy weeknights.

# 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 It:

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 begins to soften.
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 thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
06 - Add orzo pasta and stir to combine. Cover skillet and cook for 10 to 12 minutes until orzo is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
07 - Fold in frozen peas and cook for 2 to 3 minutes until heated through.
08 - Remove from heat and stir in grated Parmesan cheese until melted and fully incorporated.
09 - Transfer to serving bowls and garnish with fresh chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is nearly nonexistent.
  • The orzo soaks up all the rich tomato and beef flavors, turning into tiny flavor bombs.
  • It's flexible enough to handle whatever vegetables are hiding in your crisper drawer.
  • Leftovers somehow taste even better the next day when the flavors have melded together.
02 -
  • Stir the orzo frequently after adding it, 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.
  • Don't skip draining the beef if there's a lot of fat, or your dish will end up greasy instead of savory.
03 -
  • Use a skillet with a tight-fitting lid to keep the steam in while the orzo cooks, ensuring even tenderness.
  • Freshly grated Parmesan melts better and tastes richer than the pre-grated kind from a canister.
  • If you love extra sauce, increase the broth to 2 and a half cups so the orzo stays saucy instead of dry.
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