Pin The first time I made this orzo skillet, it was a Tuesday evening when I had zero energy but still wanted something homemade and comforting. I stood stirring at the stove, watching the pasta plump up in that gorgeous tomato broth, and realized this was the kind of dinner that makes you feel taken care of even when you're the one doing the cooking. Now whenever those bell peppers hit the hot oil, that sizzle fills the whole kitchen and I know something good is coming.
Last winter my sister came over exhausted from work, and I made this for us while she curled up on the couch with a glass of wine. She took one bite and actually went quiet for a full minute, which is basically the highest compliment she can pay a meal. Now whenever she visits, she gives me that look that says she's hoping for the orzo skillet.
Ingredients
- 1 pound ground beef: I like using beef with a bit of fat because it adds so much flavor to the tomato broth as the pasta cooks
- 1 cup orzo pasta: This rice shaped pasta is perfect for skillet meals because it cooks evenly and gets wonderfully creamy
- 1 medium onion, finely chopped: Sweet onions work beautifully here and they melt into the sauce as everything simmers
- 1 bell pepper, diced: Red peppers add natural sweetness but green ones work too if that's what you have on hand
- 1 can diced tomatoes, with juice: Do not drain the can because all that tomato liquid becomes part of the cooking liquid for the orzo
- 1 cup frozen peas: These add bright pops of color and sweetness that balance the savory beef
- Fresh parsley, chopped: Fresh herbs at the end make such a difference in brightening up the whole dish
- 2 cloves garlic, minced: Fresh garlic beats garlic powder here because it mellows nicely as it cooks with the peppers
- 2 cups beef broth: Low sodium broth lets you control the salt level better while still building depth
- 1 teaspoon dried oregano: This is the herb that makes it taste like something you'd get at a cozy Italian American restaurant
- 1 teaspoon dried basil: Sweet and gentle, basil pairs perfectly with tomatoes and beef
- 1/2 teaspoon salt: Adjust this depending on how salty your beef broth is
- 1/4 teaspoon black pepper: Freshly ground pepper makes a noticeable difference in the final flavor
- 1/4 cup grated Parmesan cheese: The salty nuttiness of Parm ties everything together at the end
- 2 tablespoons olive oil: A good olive oil forms the flavor foundation for sautéing the vegetables
Instructions
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, add chopped onion, and cook until translucent and fragrant, about 3 to 4 minutes.
- Add the peppers and garlic:
- Stir in minced garlic and diced bell pepper, sautéing for 2 to 3 minutes until the pepper softens and the garlic becomes aromatic.
- Brown the beef:
- Increase heat to medium high, add ground beef, and cook until browned while breaking it up with a spatula, about 5 to 7 minutes, then drain excess fat if needed.
- Build the sauce base:
- Add diced tomatoes with their juice, beef broth, dried oregano, dried basil, salt, and black pepper, then stir well to combine all the flavors.
- Simmer the base:
- Bring everything to a boil, then reduce heat to medium low and let it simmer for 10 minutes to develop depth.
- Cook the orzo:
- Add orzo pasta and stir to combine, then cover and cook for 10 to 12 minutes until the orzo is tender and most liquid is absorbed, stirring occasionally.
- Add the peas:
- Fold in frozen peas and cook for another 2 to 3 minutes until heated through and vibrant green.
- Finish with cheese:
- Remove from heat, stir in grated Parmesan cheese until melted and fully incorporated, then serve hot.
- Garnish and serve:
- Sprinkle with fresh parsley and bring the whole skillet to the table for a cozy family style presentation.
Pin My neighbor smelled this cooking through our open windows one evening and actually knocked on my door to ask what I was making. I ended up sending her home with a container, and now she texts me whenever she sees orzo on sale at the grocery store.
Making It Your Own
I have started adding a handful of fresh spinach in the last few minutes of cooking sometimes, just to get more greens into the meal. The spinach wilts right into the tomato broth and my kids do not even notice it is there.
The Creamy Variation
On nights when everyone needs extra comfort, I stir in a splash of heavy cream or some shredded mozzarella right at the end. It transforms the dish into something incredibly rich and feels like a completely different meal.
Leftovers That Actually Work
This recipe makes enough for lunch the next day, and honestly the flavors get even better after resting in the refrigerator overnight. The orzo really soaks up that tomato beef broth and becomes incredibly flavorful.
- Add a splash of water or broth when reheating because the pasta will have absorbed more liquid overnight
- Reheat gently over medium low heat, stirring often to prevent sticking
- The flavors actually deepen and meld together, making leftovers just as good as the first night
Pin There is something so satisfying about a one skillet meal that still feels special and thoughtful. This is the kind of dinner that makes the house feel like home.
Recipe Questions
- → What are some good substitutions for ground beef in this dish?
For a leaner option, you can easily substitute ground turkey or ground chicken. The cooking method remains largely the same, though you may need to adjust seasonings slightly to complement the different meat.
- → Can I add more vegetables to this skillet meal?
Absolutely! This dish is very adaptable. Consider adding vegetables like fresh spinach (stirred in at the end), diced zucchini, or sliced mushrooms along with the bell peppers for added nutrition and flavor.
- → How can I achieve a creamier texture for this orzo skillet?
To enhance the creaminess, you can stir in a splash of heavy cream, a dollop of cream cheese, or extra shredded cheese like mozzarella or cheddar along with the Parmesan just before serving.
- → How long does this dish keep as leftovers, and how should I reheat it?
Leftovers store well in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of broth or water if it seems too dry, or microwave until heated through.
- → Are there any other herbs or spices I can use to change the flavor profile?
Certainly! Instead of, or in addition to, oregano and basil, you could experiment with dried thyme, rosemary, or a pinch of red pepper flakes for a subtle kick. Fresh herbs like oregano or thyme would also be excellent garnishes.