Comforting Ground Beef Orzo Dinner (Printable Version)

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

# What You'll 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

# Directions:

01 - In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3 to 4 minutes.
02 - Stir in the minced garlic and diced bell pepper; sauté for an additional 2 to 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 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; 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 of the 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 incorporated.
09 - Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo soaks up all the tomato and beef broth, turning tender and flavorful without any draining or fuss.
  • Its flexible enough to hide vegetables your kids might ignore and rich enough to satisfy the pickiest eater at the table.
02 -
  • Stir the orzo every few minutes once it goes in, or it will clump and stick to the bottom of the skillet.
  • If the liquid absorbs too fast and the orzo isn't tender yet, add a splash of broth or water and cover again for a few more minutes.
  • Don't skip draining the beef if there's a lot of fat, or the dish will taste greasy instead of savory.
03 -
  • Use a wide skillet with a lid so the orzo has room to cook evenly without crowding.
  • Taste the orzo before you take it off the heat, it should be tender but not mushy, with just a little liquid left to keep everything saucy.
  • Grate your own Parmesan instead of using pre grated, it melts smoother and tastes sharper.
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