Comforting Ground Beef Orzo (Printer view)

Savory ground beef and orzo simmered with bell peppers in tomato broth, finished with Parmesan.

# 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 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, 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 an additional 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 parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is just a quick rinse and you're done.
  • The orzo absorbs all the savory broth and becomes impossibly tender and flavorful.
  • You can toss in whatever vegetables are lurking in your crisper drawer and it still tastes amazing.
  • It reheats beautifully the next day, sometimes even better than the first time around.
02 -
  • Stir the orzo every few minutes while it cooks or it will clump and stick to the bottom of the skillet.
  • If the liquid evaporates too quickly and the orzo isn't tender yet, add a splash of broth or water and keep cooking.
  • Don't skip draining the beef if there's a lot of grease, or the dish will taste heavy and oily instead of light and savory.
03 -
  • Use a wide, shallow skillet instead of a deep pot so the orzo cooks evenly and you can stir without making a mess.
  • Taste the orzo a minute or two before the timer goes off, it should be tender but still have a little bite, not mushy.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts better and tastes a hundred times richer.
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