Comforting Ground Beef Orzo Dinner (Printable format)

Savory ground beef and orzo 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 Steps:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, approximately 3-4 minutes.
02 - Stir in minced garlic and diced bell pepper; sauté for an additional 2-3 minutes until the bell pepper begins to soften.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it up with a spatula, approximately 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 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 10-12 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 2-3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and fully incorporated.
09 - Serve hot, garnished with fresh parsley.

# Expert Hints:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the recipe itself.
  • The orzo absorbs all the savory tomato broth, giving you tender pasta and deep flavor in every bite.
  • It feels fancy enough for company but forgiving enough for a tired Tuesday night.
02 -
  • Stir the orzo often once it's in the pan, or it will clump and stick to the bottom like glue.
  • If the liquid absorbs too fast and the orzo isn't tender yet, add a splash more broth or water and keep cooking.
  • Don't skip the Parmesan at the end, it adds a creamy, salty finish that makes the whole dish come together.
03 -
  • Use a wide skillet with a lid so the orzo has room to cook evenly without crowding.
  • Taste before serving and adjust the salt, a little extra at the end can make all the flavors pop.
  • If you like a thicker sauce, let it simmer uncovered for a few extra minutes after the orzo is done.
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