Comforting Ground Beef Orzo (Printable)

Savory beef and orzo simmered with peppers in tomato broth, topped with Parmesan.

# 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

# Step-by-Step:

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 well to combine all components.
05 - Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
06 - Add orzo pasta, stirring to combine. Cover skillet 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 completely melted and incorporated.
09 - Transfer to serving bowls or plates. Garnish with fresh chopped parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup happens faster than the compliments roll in.
  • The orzo soaks up all that tomato-beef richness, giving you creamy pasta without any cream.
  • It reheats beautifully the next day, which means lunch is already handled.
  • You can sneak in extra vegetables without anyone noticing or complaining.
02 -
  • Stir the orzo every few minutes once it's in the skillet or it will clump and stick to the bottom.
  • If the liquid absorbs too quickly before the orzo is tender, add a splash more broth or water and cover again.
  • Wait until the skillet is off the heat before stirring in the Parmesan so it melts smoothly without getting grainy.
03 -
  • Use a skillet with a lid that fits snugly so the orzo steams properly and absorbs the broth evenly.
  • Taste the orzo a minute or two before the timer goes off; some brands cook faster than others.
  • If you want extra creaminess, stir in a few tablespoons of heavy cream or a handful of shredded mozzarella right before serving.
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