Savory ground beef, tender orzo, and vegetables simmered in a rich tomato broth for an easy, satisfying skillet meal.
# Components:
→ 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
# Method:
01 - In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes.
02 - Stir in the minced garlic and diced bell pepper; sauté for an additional 2–3 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 5–7 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 10–12 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 2–3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and incorporated.
09 - Serve hot, garnished with fresh parsley.
