Comforting Ground Beef Orzo (Printable)

Savory ground beef and orzo simmer 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

# How-To:

01 - In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3 to 4 minutes.
02 - Stir in the minced garlic and diced bell pepper; sauté for an additional 2 to 3 minutes until the 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; 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 of the 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 incorporated.
09 - Serve hot, garnished with fresh parsley.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup takes five minutes and you can sit down with your family instead of scrubbing pots.
  • The orzo absorbs all the savory broth and becomes tender and flavorful, like a cross between risotto and a hearty casserole.
  • It reheats beautifully the next day, which means you can pack it for lunch or enjoy it when you get home late and need something fast.
02 -
  • If you add the orzo before the liquid comes to a simmer, it will clump and cook unevenly, so always wait for that gentle boil first.
  • Stirring the orzo every few minutes keeps it from sticking to the bottom and burning, which I learned the hard way when I walked away to fold laundry.
  • Don't skip draining the beef fat unless you're using very lean meat, because too much grease will make the broth feel slick instead of savory.
03 -
  • Toast the orzo in the skillet with a little olive oil before adding the liquid, and it will develop a nutty flavor that makes the whole dish taste more complex.
  • If you have leftover fresh herbs like basil or thyme, tear them in at the end instead of using all dried herbs for a brighter, more vibrant finish.
  • Use a skillet with a tight fitting lid so the orzo steams properly and absorbs the broth evenly without drying out.
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