Description
This quick and hearty meal combines protein-packed beef and nutty orzo with fresh vegetables, finished with zesty lemon and creamy feta.
Ingredients
Scale
- 250 g Ground Beef
- 170 g Orzo
- ½ cup Feta Cheese, crumbled
- 1 Sweet Bell Pepper, chopped
- 113 g Baby Tomatoes, halved
- 56 g Baby Spinach
- 1 Lemon, zested and juiced
- 2 tbsp Tomato Sauce Base
- 1 tsp Garlic Salt
- 1 tbsp Unsalted Butter
- 2 tsp Oil
- 0.13 tsp Salt
- 0.13 tsp Pepper
Instructions
- In a large pot, bring 6 cups of water and 1 tsp of salt to a boil.
- Core and chop the bell pepper, halve the tomatoes, and roughly chop the spinach. Zest and juice half the lemon.
- Add the orzo to the boiling water and cook until tender, about 10-12 minutes. Drain and return to the pot.
- Add the butter to the pot and stir until melted, then cover and set aside.
- In a non-stick pan, heat oil over medium-high heat. Add the peppers, tomatoes, and half of the garlic salt, then cook until tender-crisp, about 5-6 minutes.
- Stir in 1 tbsp water, then transfer veggies to a plate and keep warm.
- In the same pan, add the beef and cook until no pink remains, about 4-5 minutes. Drain excess fat.
- Add the tomato sauce base and remaining garlic salt, cooking until fragrant, about 1-2 minutes.
- In the orzo pot, stir in spinach and lemon juice until the spinach wilts, about 1 minute.
- Divide the orzo between bowls, topping with the veggies and beef. Sprinkle with feta and a squeeze of lemon juice, if desired.
Notes
For a creamier texture, add more butter or a splash of cream. Feel free to customize with additional veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg