Hearty skillet with beef, orzo, peppers, and tomatoes in savory broth finished with 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
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, approximately 3 to 4 minutes.
02 - Stir in 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, approximately 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 thoroughly to combine.
05 - Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
06 - Add orzo pasta and stir to combine. Cover and cook for 10 to 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 to 3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and fully incorporated.
09 - Transfer to serving bowls and garnish with fresh parsley. Serve immediately while hot.
