Comforting Ground Beef Orzo Dinner (Printable)

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

# Ingredient List:

→ 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 - 14.5 ounces canned 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:

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 begins to soften.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it apart 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 thoroughly to combine all ingredients.
05 - Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
06 - Add orzo pasta and stir to combine. Cover with a lid 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 an additional 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 chopped parsley.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you can relax after dinner instead of scrubbing.
  • The orzo soaks up all the savory beef broth and tomato juices, making every bite rich and satisfying.
  • It's flexible enough to sneak in extra veggies or swap proteins without rewriting the whole recipe.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Stir the orzo regularly once it's added, or it will clump together and stick to the bottom of the skillet.
  • Don't add the Parmesan while the skillet is still on the heat, or it can seize up and turn grainy instead of melting smoothly.
  • If your orzo isn't tender after 12 minutes, add a little more broth and let it simmer a bit longer, different brands absorb liquid at different rates.
03 -
  • Use a skillet with a tight-fitting lid so the orzo steams properly and cooks evenly without drying out.
  • Taste the dish just before serving and adjust the salt, sometimes a pinch more makes all the difference.
  • Grate your own Parmesan instead of using pre-grated, it melts better and tastes fresher.
Go Back