Comforting Ground Beef Orzo Dinner (Printable Version)

Savory ground beef, orzo, and bell peppers simmered in tomato broth with Parmesan for a satisfying weeknight dinner.

# 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

# 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 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 to develop flavors.
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 an additional 2 to 3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and fully incorporated throughout.
09 - Serve hot, garnished with fresh chopped parsley.

# Expert Hints:

01 -
  • Everything cooks in one skillet, so cleanup is a five-minute affair instead of a sink full of regret.
  • The orzo soaks up all the tomato and beef broth, turning into plump little flavor bombs.
  • It reheats beautifully, which means you can eat it three nights in a row without anyone complaining.
  • You probably already own every ingredient, so no special trip to the store.
02 -
  • Don't skip the lid when cooking the orzo or it will dry out and turn crunchy instead of tender.
  • Stir the orzo every few minutes once it's in the pan, because it loves to stick to the bottom and burn if you ignore it.
  • If the mixture looks too dry before the orzo is cooked, add a splash more broth or water.
03 -
  • Use a skillet with a tight-fitting lid so the orzo steams properly and doesn't dry out.
  • Taste the orzo before you pull it off the heat—it should be tender but not mushy.
  • Let the dish rest for a minute or two after you take it off the stove so the sauce thickens slightly and clings to the pasta.
Go Back