Comforting Ground Beef Orzo Dinner (Printer-Friendly)

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

# 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 Prepare:

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 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 well to combine all ingredients.
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 - Serve hot, garnished with fresh chopped parsley.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you can sit down faster.
  • The orzo soaks up all the savory broth and becomes tender and flavorful right in the pan.
  • Its flexible enough to use whatever vegetables you have lingering in the crisper drawer.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Stir the orzo every few minutes after adding it or it will clump and stick to the bottom of the pan.
  • If the liquid absorbs too quickly and the orzo isn't tender yet, add a splash of broth or water and cover again.
  • Let the skillet sit off the heat for a minute before serving so the sauce thickens up and clings to the pasta.
03 -
  • Use a wide skillet with a tight-fitting lid so the orzo cooks evenly and doesn't dry out.
  • Toast the orzo in the beef fat for a minute before adding the liquid for a deeper, nuttier flavor.
  • Grate your own Parmesan instead of using pre-grated; it melts smoother and tastes fresher.
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