Comforting Ground Beef Orzo Dinner (Printable)

Savory ground beef and orzo simmered with bell peppers, tomatoes, and Parmesan for easy weeknight comfort.

# 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 make it:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, approximately 3 to 4 minutes.
02 - Stir in minced garlic and diced bell pepper; sauté for an additional 2 to 3 minutes until bell pepper softens.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it up with a spatula, approximately 5 to 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 to 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 to 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 mercifully quick and you can actually relax after dinner.
  • The orzo soaks up all the savory tomato broth and becomes impossibly tender, almost creamy without any cream.
  • It tastes like a dish that took hours but comes together in under an hour, perfect for those nights when youre too tired to think.
02 -
  • Stir the orzo occasionally while it cooks or it will stick to the bottom of the skillet and burn, I learned this the hard way scrubbing a pan at midnight.
  • If the liquid absorbs too fast and the orzo isn't tender yet, add a splash more broth or water and keep cooking, it needs enough moisture to soften properly.
  • Taste before serving and adjust the salt, especially if your broth or Parmesan is already salty, it's easier to add than to fix an oversalted dish.
03 -
  • Use a skillet with a tight-fitting lid so the orzo steams properly and absorbs the broth evenly without drying out.
  • Don't skip draining the beef fat, it makes the difference between a rich dish and a greasy one.
  • Add the Parmesan off the heat so it melts smoothly into the orzo instead of clumping or separating.
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