Save The first time I made this orzo skillet, it was one of those Tuesdays where everything felt overwhelming and I needed something that would comfort everyone without demanding attention I did not have to give. My daughter actually asked for seconds, then thirds, and that almost never happens with anything involving visible vegetables. Now it is the recipe I turn to when I want people to feel taken care of but I am running on empty myself.
I brought this to a friend who just had her second baby and she texted me the next morning saying she had eaten it for dinner, breakfast, and lunch. Something about that combination of savory beef, sweet peppers, and creamy orzo just hits differently when you are tired and need real food that does not ask anything from you.
Ingredients
- 1 pound ground beef: I use 85/15 because that little bit of fat adds so much flavor but you can drain some off if you prefer
- 1 cup orzo pasta: This rice shaped pasta is the secret to making this feel substantial without needing a separate side dish
- 1 medium onion, finely chopped: Fine chop helps it disappear into the sauce which my kids appreciate
- 1 bell pepper, diced: Red gives sweetness but green works too if that is what you have
- 1 can (14.5 ounces) diced tomatoes with juice: Do not drain the liquid because it becomes part of the cooking broth
- 1 cup frozen peas: They add sweetness and color without any prep work
- Fresh parsley, chopped: For garnish but also it brightens up everything
- 2 cloves garlic, minced: Fresh garlic makes such a difference here
- 2 cups beef broth: Low sodium is best so you can control the salt level
- 1 teaspoon dried oregano: This gives it that familiar comfort food taste
- 1 teaspoon dried basil: Work with oregano to create that classic Italian flavor profile
- 1/2 teaspoon salt: Adjust based on your broth and taste preferences
- 1/4 teaspoon black pepper: Freshly ground makes a real difference
- 1/4 cup grated Parmesan cheese: Stir this in at the end for creaminess and umami
- 2 tablespoons olive oil: For cooking the aromatics and adds a nice fruity note
Instructions
- Start the aromatics:
- Heat olive oil in your largest skillet over medium heat, add the chopped onion, and let it cook until it turns translucent and starts to smell sweet, about 3 to 4 minutes.
- Add the fragrant vegetables:
- Stir in the minced garlic and diced bell pepper, letting them sauté together until the pepper softens and the garlic becomes fragrant, another 2 to 3 minutes.
- Brown the beef:
- Crank the heat up to medium high, add the ground beef, and cook while breaking it up with your spatula until it is nicely browned all over, about 5 to 7 minutes. If there is a lot of excess fat, drain some of it off.
- Create the sauce base:
- Pour in those diced tomatoes with their juice, the beef broth, dried oregano, dried basil, salt, and pepper. Stir everything together until it is well combined.
- Let it simmer:
- Bring the mixture to a boil, then turn the heat down to medium low and let it simmer gently for 10 minutes so the flavors can start getting friendly with each other.
- Add the orzo:
- Stir in the orzo pasta, cover the skillet, and cook for 10 to 12 minutes, stirring occasionally so nothing sticks to the bottom, until the orzo is tender and most of the liquid has been absorbed.
- Add the peas:
- Fold in those frozen peas and cook for just 2 to 3 more minutes until they are heated through.
- Finish with cheese:
- Remove the skillet from the heat and stir in the grated Parmesan until it melts into the sauce.
- Garnish and serve:
- Scoop everything into bowls and sprinkle fresh parsley on top while it is still steaming hot.
Save This has become our Friday night regular because it feels special enough to celebrate making it through another week but is easy enough that I am not exhausted before we even sit down to eat. There is something so comforting about standing at the stove, smelling garlic and beef, knowing everyone is going to be happy.
Make It Your Own
Sometimes I will add a splash of heavy cream or some shredded mozzarella right at the end if I want it extra creamy. You can also throw in spinach, zucchini, or mushrooms with the peppers if you want to sneak in more vegetables. Ground turkey or chicken work beautifully here too if you want something lighter.
What To Serve With It
A simple green salad with vinaigrette cuts through the richness perfectly. Garlic bread is never a bad idea either, or just some crusty bread to soak up that tomato broth. Honestly though, it is pretty satisfying all on its own.
Storage And Reheating
This keeps beautifully in the refrigerator for up to 3 days and reheats like a dream. I usually add a splash of broth or water when reheating because the orzo really does keep soaking up liquid. It also freezes well for up to 2 months if you want to portion it out for future busy nights.
- Let it cool completely before storing so condensation does not make it soggy
- Reheat gently on the stove with a little extra liquid
- The pasta will soften more over time so some people actually prefer the texture on day two
Save I hope this becomes one of those recipes you can make without even thinking, the one you turn to when you need comfort but do not have energy to spare.
Recipe Guide
- → Can I substitute the ground beef with another protein?
Yes, ground turkey or chicken can be used as a leaner alternative. Adjust cooking times slightly to ensure they are fully cooked through.
- → What other vegetables can be added to this dish?
Feel free to incorporate extra vegetables like fresh spinach, zucchini, or sliced mushrooms. Add them during the last few minutes of simmering to cook until tender.
- → How can I make this skillet meal creamier?
For a richer, creamier texture, stir in some shredded cheddar or mozzarella cheese, or a splash of heavy cream, just before serving and allow it to melt.
- → Can this dish be prepared ahead of time?
While best enjoyed fresh, leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
- → Are there different herb variations I can try?
Absolutely! Experiment with other dried herbs such as thyme or rosemary to introduce new flavor dimensions. Add them along with the oregano and basil for a delicious twist.