Comforting Ground Beef Orzo Dinner (Printer-friendly)

Savory ground beef and orzo pasta simmered with bell peppers in tomato broth, topped 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 3-4 minutes.
02 - Stir in minced garlic and diced bell pepper; sauté for 2-3 minutes until pepper softens.
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, oregano, 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 and stir to combine. Cover and cook for 10-12 minutes until orzo is tender and most liquid is absorbed, stirring occasionally to prevent sticking.
07 - Fold in frozen peas and cook for 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 as easy as dinner itself.
  • The orzo soaks up all the savory tomato broth, creating creamy bites without any heavy cream.
  • It reheats beautifully, which means lunch the next day tastes just as good as the first night.
02 -
  • Stir the orzo frequently once it goes in, or it will stick to the bottom of the skillet and burn.
  • If the liquid absorbs too quickly and the orzo isn't tender yet, add a splash of broth or water and keep cooking.
  • Don't add the Parmesan while the skillet is still on the heat, or it can turn clumpy instead of creamy.
03 -
  • Use a skillet with a tight-fitting lid so the orzo steams properly and absorbs all the flavors.
  • Taste before serving and adjust the salt, pepper, or Parmesan to match your preference, every batch is a little different.
  • If you love creamy textures, stir in a few tablespoons of heavy cream or cream cheese right before serving.
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