Save to Pinterest The skillet was sizzling louder than I expected, and I realized I'd forgotten to turn the heat down after browning the beef. That little panic led me to discover that a good stir and a splash of broth could save almost anything. This ground beef orzo became my go-to on nights when I needed something hearty without thinking too hard. The way the pasta soaks up all that tomato-herb broth while everything bubbles together feels like a small kitchen miracle every single time.
I made this for my neighbor after she had surgery, and she called it comfort in a bowl. Watching her face light up reminded me that food doesn't have to be complicated to feel like a hug. The Parmesan melted into the warm orzo, and the peas added just enough sweetness to balance the savory beef. It became the dish I bring when someone needs more than just a meal.
Ingredients
- Ground beef (1 pound): The foundation of this dish, browning it properly creates deep, savory flavor that infuses the entire skillet.
- Orzo pasta (1 cup): This rice-shaped pasta absorbs the broth beautifully and becomes tender and almost risotto-like in texture.
- Onion (1 medium, finely chopped): Cooking it until translucent builds a sweet, mellow base that supports all the other flavors.
- Bell pepper (1, diced): Red or green both work, adding a slight sweetness and a pop of color to the finished dish.
- Garlic (2 cloves, minced): Fresh garlic brings aromatic warmth, and sauteing it with the pepper makes the kitchen smell incredible.
- Diced tomatoes (14.5 ounces, with juice): The juice is just as important as the tomatoes, adding moisture and tangy brightness.
- Beef broth (2 cups): This is what the orzo cooks in, so use a good-quality broth for the richest flavor.
- Frozen peas (1 cup): Stirred in at the end, they stay bright green and add a touch of sweetness without any extra work.
- Dried oregano (1 teaspoon): A classic herb that brings an earthy, slightly peppery note to the tomato base.
- Dried basil (1 teaspoon): Pairs perfectly with oregano and tomatoes, adding a hint of sweetness and warmth.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Simple seasonings that bring everything into balance.
- Parmesan cheese (1/4 cup, grated): Stirred in at the end, it melts into the orzo and adds a nutty, salty richness.
- Olive oil (2 tablespoons): Used to start the saute, it adds a subtle fruity flavor and prevents sticking.
- Fresh parsley (chopped, for garnish): A bright, fresh finish that makes each serving look and taste just a little more special.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large skillet over medium heat, then add the finely chopped onion. Let it cook until it turns translucent and soft, about 3 to 4 minutes, stirring occasionally so it doesn't brown.
- Add garlic and bell pepper:
- Stir in the minced garlic and diced bell pepper, and saute for another 2 to 3 minutes. You'll know it's ready when the pepper softens and the garlic smells fragrant.
- Brown the beef:
- Increase the heat to medium-high and add the ground beef, breaking it up with a spatula as it cooks. Let it brown for 5 to 7 minutes, then drain any excess fat if needed.
- Build the broth base:
- Add the diced tomatoes with their juice, beef broth, oregano, basil, salt, and black pepper. Stir everything together so the seasonings are evenly distributed.
- Simmer to deepen flavors:
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes. This step allows the flavors to meld and the broth to reduce slightly.
- Cook the orzo:
- Stir in the orzo pasta, cover the skillet, and cook for 10 to 12 minutes, stirring occasionally. The orzo should be tender and most of the liquid absorbed.
- Fold in the peas:
- Add the frozen peas and cook for another 2 to 3 minutes until they're heated through. They'll stay bright and sweet.
- Finish with Parmesan:
- Remove the skillet from the heat and stir in the grated Parmesan cheese. Let it melt into the orzo, creating a creamy, cohesive dish.
- Garnish and serve:
- Spoon the mixture into bowls and top each serving with freshly chopped parsley. Serve it hot and watch it disappear.
Save to Pinterest One evening, my son asked for seconds before I'd even finished plating the first round. That's when I knew this recipe had earned its place in our weekly rotation. The way the Parmesan clings to each piece of orzo and the peas peek out like little green surprises makes even the pickiest eaters happy.
Making It Your Own
I've stirred in handfuls of fresh spinach right at the end, and it wilts into the orzo beautifully without adding any extra steps. Diced zucchini or sliced mushrooms work just as well if you saute them with the bell pepper. If you want it leaner, swap the ground beef for ground turkey or chicken, just be sure to add a little extra olive oil since they're not as fatty. A splash of heavy cream or a handful of shredded mozzarella stirred in before serving makes it even more indulgent.
Storing and Reheating
Leftovers keep in an airtight container in the refrigerator for up to three days, and they reheat beautifully on the stovetop with a splash of broth to loosen everything up. I've even reheated individual portions in the microwave, and while the texture isn't quite as perfect, it's still delicious. The orzo soaks up even more flavor as it sits, so don't be surprised if day two tastes better than day one.
Serving Suggestions
This dish is hearty enough to stand on its own, but a simple green salad with a lemony vinaigrette cuts through the richness nicely. Garlic bread or a crusty baguette is perfect for soaking up any extra broth left in the bowl. Sometimes I set out extra Parmesan and red pepper flakes so everyone can adjust their servings to taste.
- Serve it in wide, shallow bowls so you can see all the colorful vegetables.
- A sprinkle of fresh basil instead of parsley adds a summery twist.
- Pair it with a light white wine or sparkling water with lemon for a complete weeknight meal.
Save to Pinterest This recipe has become my answer to busy nights when I still want something that feels like home. I hope it brings the same warmth to your table that it's brought to mine.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to restore creaminess.
- → What can I substitute for orzo?
Pastina, small shells, or broken spaghetti pieces work well. For gluten-free options, try rice, quinoa, or gluten-free small pasta shapes. Adjust cooking time accordingly.
- → Can I use different vegetables?
Absolutely. Spinach, zucchini, mushrooms, or diced carrots make excellent additions. Add heartier vegetables like zucchini with the peppers, and quick-cooking greens like spinach in the last few minutes.
- → Is this suitable for freezing?
Yes, freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The pasta may soften slightly but will still be delicious.
- → How do I prevent the orzo from sticking?
Stir occasionally while simmering and keep the skillet covered to maintain moisture. If the liquid absorbs too quickly, add small amounts of warm broth to prevent sticking and ensure even cooking.