Comforting Ground Beef Orzo Dinner (Printable Version)

Hearty skillet with ground beef, orzo, bell peppers, and tomatoes simmered in beef broth with herbs and Parmesan.

# What You 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:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 3-4 minutes.
02 - Stir in minced garlic and diced bell pepper, sautéing for an additional 2-3 minutes until the pepper begins to soften.
03 - Increase heat to medium-high. Add ground beef and cook until thoroughly browned, breaking it apart with a spatula, about 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 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 10-12 minutes until orzo reaches tender consistency and most liquid is absorbed. Stir occasionally to prevent sticking.
07 - Fold in frozen peas and cook for an additional 2-3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until fully melted and incorporated throughout.
09 - Transfer to serving bowls and garnish with fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo soaks up all the tomato and beef flavors, making every bite ridiculously satisfying.
  • It feels like a hug in a bowl, especially on nights when you need comfort more than complexity.
  • You can toss in whatever vegetables are hanging out in your fridge and it still turns out great.
02 -
  • Stir the orzo every few minutes once it goes in, or it will clump and stick to the bottom of the skillet.
  • If the liquid absorbs too quickly and the orzo is not tender yet, add a splash more broth or water and keep cooking.
  • Do not skip draining the beef if there is a lot of grease, or the dish will taste heavy and slick instead of savory.
  • Add the Parmesan off the heat so it melts smoothly instead of clumping or separating.
03 -
  • Toast the orzo in the skillet for a minute before adding the liquid if you want a deeper, nuttier flavor.
  • Use freshly grated Parmesan instead of the pre shredded kind, it melts smoother and tastes sharper.
  • If you are doubling the recipe, use a wider skillet so the orzo has room to cook evenly without clumping.
  • Taste the dish before serving and adjust the salt, sometimes the broth and Parmesan add enough on their own.
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