Comforting Ground Beef Orzo Dinner (Printable)

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

# 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:

01 - In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes.
02 - Stir in the minced garlic and diced bell pepper; sauté for an additional 2–3 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 5–7 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 10–12 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 2–3 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 Hacks:

01 -
  • Everything cooks in one skillet, so theres barely any cleanup after dinner.
  • The orzo soaks up all the tomatoey, beefy flavor and turns silky without any fuss.
  • You can toss in whatever vegetables are lurking in your crisper drawer.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Stir the orzo every few minutes once its added or it will clump together and stick to the bottom of the pan.
  • If the liquid absorbs too fast and the orzo is still firm, add a quarter cup of broth or water at a time until its tender.
  • Dont skip draining the beef if its very fatty, or the sauce will taste heavy and greasy instead of rich.
03 -
  • Use a wide skillet with a tight fitting lid so the orzo cooks evenly and the steam stays trapped.
  • Taste the dish before serving and adjust the salt, pepper, or herbs, because every broth brand has a different sodium level.
  • Let the skillet rest off the heat for a minute or two before serving so the sauce thickens slightly and clings to the orzo.
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