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a skillet of saucy ground beef, red and green bell pepper chunks and small orzo pasta with a light melted-mozzarella topping
Andre Lewis

Unstuffed Pepper Skillet with Orzo

Orzo takes the place of rice in this skillet, giving the chopped peppers and beef a small pasta shape that cooks directly in the tomato sauce while the vegetables stay in recognizable chunks. Use a wide pan with a lid and stir once during the simmer so the little pieces don't settle into a solid layer at the bottom; it's a useful dinner when carving out whole peppers feels like the wrong job for the evening but you still want their sweet flavor throughout the meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small yellow onion diced
  • 2 large bell peppers seeded and cut into 3/4-inch pieces
  • 2 garlic cloves minced
  • 3/4 cup dry orzo
  • 1 can crushed tomatoes 15 oz
  • 1 1/2 cups low-sodium beef broth
  • 3/4 tsp fine salt
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 3 oz mozzarella cheese grated

Method
 

  1. Brown beef and onion in a deep 12-inch skillet over medium-high heat for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat.
  2. Add peppers and cook for 4 minutes, stirring. Add garlic and dry orzo and stir for 1 minute.
  3. Pour in tomatoes and broth, then add salt, oregano and pepper. Bring to a gentle simmer, cover and cook over low heat for 10 to 12 minutes, stirring once halfway, until the orzo is tender.
  4. Uncover and simmer for 2 minutes if excess liquid remains. Scatter mozzarella over the top, cover and remove from the heat for 2 minutes to melt it.
  5. Stir gently from the bottom and serve with the pepper chunks, beef and pasta evenly distributed.