Save to Pinterest My neighbor knocked on the door one Tuesday with a bag of orzo she'd bought by mistake, thinking it was rice. I laughed and promised to show her what to do with it. That evening, I browned some ground beef, tossed in peppers and tomatoes, and let the orzo soak up all that savory broth right in the skillet. She stayed for dinner, and by the end of the night, she'd written down every step on the back of a grocery receipt.
I made this the week my son came home from college for spring break. He stood in the kitchen, lifting the lid every few minutes to smell the steam, and I had to swat his hand away from sneaking spoonfuls of orzo before it was done. When I finally served it, he ate two bowls without saying a word, which is the highest compliment a college kid can give. It became his unofficial welcome home meal after that.
Ingredients
- Ground beef: The foundation of flavor here, browning it well creates those caramelized bits that make the whole dish taste richer.
- Orzo pasta: These tiny rice shaped noodles soak up broth like little sponges, turning creamy and plump as they simmer.
- Onion: Finely chopped so it melts into the background, adding sweetness without chunks that picky eaters might avoid.
- Bell pepper: Red or green both work beautifully, the red adds a touch more sweetness while green brings a slightly earthy bite.
- Diced tomatoes: Use the juice too, it adds acidity and moisture that keeps everything from drying out.
- Frozen peas: Stirred in at the end so they stay bright green and just tender, not mushy.
- Garlic: Two cloves minced fine, because garlic makes everything better and fills the kitchen with the best smell.
- Beef broth: This is what the orzo cooks in, so use good quality broth for deeper flavor.
- Dried oregano and basil: These herbs bring that cozy, Italian inspired warmth without needing a long simmer.
- Salt and black pepper: Simple seasonings that let the beef and tomatoes shine.
- Parmesan cheese: Stirred in at the end, it melts into the orzo and adds a salty, nutty finish.
- Olive oil: Just enough to get the onions and peppers started without making the dish greasy.
- Fresh parsley: A handful chopped over the top makes it look and taste like you put in extra effort.
Instructions
- Start with the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and translucent, about 3 to 4 minutes. The smell will start to fill the kitchen, sweet and inviting.
- Add garlic and bell pepper:
- Stir in the minced garlic and diced bell pepper, letting them sauté together for 2 to 3 minutes until the pepper softens and the garlic turns fragrant. Watch the garlic so it doesn't brown too fast.
- Brown the beef:
- Crank the heat up to medium high, add the ground beef, and break it apart with your spatula as it cooks, about 5 to 7 minutes. Drain any excess fat if your beef is on the fattier side.
- Build the base:
- Pour in the diced tomatoes with all their juice, the beef broth, oregano, basil, salt, and pepper, stirring everything together. Bring it to a boil, then turn the heat down to medium low and let it simmer for 10 minutes to blend the flavors.
- Cook the orzo:
- Stir in the orzo, making sure it's submerged in the liquid, then cover the skillet and let it cook for 10 to 12 minutes, stirring occasionally. The orzo will puff up and absorb most of the broth, turning tender and creamy.
- Finish with peas and cheese:
- Fold in the frozen peas and cook for another 2 to 3 minutes until they're heated through. Remove from heat, stir in the Parmesan until it melts, and serve hot with a sprinkle of fresh parsley on top.
Save to Pinterest The first time I served this to my book club, I worried it was too simple, too everyday. But one friend scraped her bowl clean and asked if she could take the leftovers home, and another texted me the next morning saying she'd already made it for her family. That's when I realized comfort doesn't need to be complicated, it just needs to taste like home.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've stirred in handfuls of spinach when I needed more greens, swapped the beef for ground turkey when I wanted something lighter, and tossed in mushrooms because my husband loves them. You can add zucchini, switch the herbs to thyme or rosemary, or even fold in a spoonful of cream at the end for extra richness. It adapts to what you have and what you're craving.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to three days in an airtight container. The orzo soaks up even more flavor as it sits, though it might thicken up, so add a splash of broth or water when reheating on the stove or in the microwave. I've even packed it in my lunch container cold and eaten it like a pasta salad, and it was just as good. If you want to freeze it, portion it out before adding the Parmesan, then stir the cheese in fresh after reheating.
Serving Suggestions
This skillet stands on its own as a complete meal, but sometimes I'll set out a simple green salad or warm garlic bread on the side. A glass of red wine doesn't hurt either, especially on a Friday night when you want to pretend you're fancier than you are.
- Serve with crusty bread to soak up every bit of the tomatoey broth left in the bowl.
- Pair with a crisp Caesar salad for a little crunch and freshness.
- Top with extra Parmesan and a drizzle of good olive oil for a restaurant style finish.
Save to Pinterest This is the kind of dinner that doesn't ask much of you but gives back tenfold in warmth, flavor, and the quiet satisfaction of feeding people well. I hope it becomes a regular in your kitchen, just like it has in mine.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare the beef and vegetable mixture up to a day in advance. Store it in the refrigerator and reheat gently before adding the orzo to finish cooking.
- → What other pasta shapes work well?
Small pasta shapes like macaroni, small shells, or ditalini work beautifully. Just adjust cooking time slightly as different shapes may require more or less liquid.
- → How can I make this lighter?
Use lean ground beef (90% or higher) or substitute with ground turkey. You can also reduce the Parmesan amount or use a lighter cheese option.
- → Can I freeze leftovers?
The dish freezes well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating with a splash of broth.
- → What vegetables can I add?
Spinach, zucchini, mushrooms, or diced carrots all complement the flavors beautifully. Add heartier vegetables with the peppers and delicate greens like spinach in the last few minutes.