Comforting Ground Beef Orzo Dinner (Printable Version)

Savory ground beef, orzo, and vegetables simmered in tomato broth with Parmesan and fresh herbs.

# List of Ingredients:

→ 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 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 becomes tender.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it into small pieces 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 mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
06 - Add orzo pasta, stirring well to combine. Cover skillet and cook for 10-12 minutes 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 into the dish.
09 - Transfer to serving bowls and garnish with fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo absorbs the tomato broth and turns beautifully creamy without any fuss.
  • Its flexible enough to handle whatever vegetables or herbs you have on hand.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Stir the orzo every few minutes while it cooks or it will stick to the bottom of the skillet and burn.
  • If the liquid absorbs too quickly, add a splash more broth or water to keep the orzo from drying out.
  • Let the skillet rest off the heat for a minute before stirring in the Parmesan so it melts smoothly instead of clumping.
03 -
  • Use a deep skillet with a lid so the orzo has room to cook evenly without spilling over.
  • Taste the dish before adding the Parmesan and adjust the salt, since the cheese is naturally salty.
  • If you like a creamier texture, stir in a splash of heavy cream or a handful of shredded mozzarella at the end.
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