Comforting Ground Beef Orzo Dinner (Printable Version)

Savory ground beef with orzo, bell peppers, and tomatoes in a skillet. Perfect for busy weeknights.

# 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 Make It:

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 bell pepper softens.
03 - Increase heat to medium-high. Add ground beef and cook until 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 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 Advice:

01 -
  • Everything cooks in one skillet, so cleanup is nearly nonexistent and you can stay present instead of scrubbing pots.
  • The orzo soaks up all the savory tomato broth, giving you tender pasta that tastes like it simmered for hours.
  • Its the kind of dish that works on a Tuesday night but feels special enough to serve when friends drop by unannounced.
02 -
  • Stir the orzo frequently while it cooks or it will clump together and stick to the bottom of the skillet, I learned this after scraping off a layer of burnt pasta once.
  • If the liquid absorbs too quickly before the orzo is tender, add a splash of broth or water and cover again, the pasta needs moisture to cook through properly.
03 -
  • Let the beef brown undisturbed for a minute or two before breaking it up, you'll get better caramelization and deeper flavor.
  • Taste the orzo a minute or two before the timer goes off, different brands cook at slightly different rates and you want it tender but not mushy.
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