Comforting Ground Beef Orzo Dinner (Printable)

Savory ground beef and orzo simmered with bell peppers in tomato broth, finished with fresh herbs and 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 fully browned, breaking it into small pieces with a spatula, about 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, allowing flavors to meld.
06 - Add orzo pasta and stir to combine. Cover skillet and cook for 10 to 12 minutes, or until orzo reaches tender texture 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 the dish.
09 - Transfer to serving dishes and garnish with fresh chopped parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo soaks up all the savory tomato broth and tastes like tiny bites of comfort.
  • You can toss in whatever vegetables are hiding in your crisper drawer.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Stir the orzo every few minutes or it will stick to the bottom and burn in spots.
  • If the liquid absorbs too quickly, add a splash of broth or water to keep things saucy.
  • Do not skip draining the beef if it looks greasy, or the dish will taste oily instead of savory.
03 -
  • Use a wide skillet with a lid so the orzo has room to spread out and cook evenly.
  • Grate your own Parmesan instead of using the pre-grated kind, it melts smoother and tastes sharper.
  • If you want more texture, stir in a handful of fresh spinach or kale right before serving.
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