Comforting Ground Beef Orzo Dinner (Printable)

Savory ground beef and orzo pasta simmered with bell peppers in a rich tomato broth, topped with 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 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 softens.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it up 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 well to combine.
05 - Bring 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 another 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 hot.

# Helpful Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo soaks up all the savory broth and becomes impossibly tender and flavorful.
  • It's flexible enough to handle whatever vegetables are lurking in your fridge.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Don't skip stirring the orzo occasionally while it cooks, or it will clump together and stick to the bottom of the skillet.
  • If the liquid absorbs too quickly and the orzo isn't quite tender, add a splash more broth or water and keep cooking.
  • Drain the beef fat if there's more than a tablespoon or two, otherwise the dish can turn oily and heavy.
03 -
  • Toast the orzo in the skillet for a minute before adding the broth to give it a nutty depth and prevent mushiness.
  • Use fire-roasted diced tomatoes if you can find them, they add a subtle smokiness that makes the whole dish taste more complex.
  • Let the skillet rest off the heat for a few minutes before serving so the orzo finishes absorbing the liquid and the texture becomes perfect.
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