Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 1 bell pepper, diced (red or yellow)
- 3 cups chicken broth
- 1 1/2 cups orzo pasta
- 1 cup shredded cheddar cheese
- 2 tablespoons tomato ketchup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and bell pepper; cook until vegetables are tender, about 3-4 minutes.
- Stir in ketchup, Dijon mustard, salt, and pepper; cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add orzo pasta, reduce heat to low, cover, and simmer for 12-15 minutes or until orzo is tender and liquid is absorbed.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Garnish with chopped parsley and serve hot.
Notes
- Feel free to add sliced pickles or jalapenos for extra flavor.
- For a gluten-free version, substitute orzo with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg