In a large skillet over medium-high heat, drizzle a tablespoon of olive oil and let it shimmer. Add the ground beef, breaking it apart with a wooden spoon. Cook for about 5–7 minutes until browned and cooked through, and any excess grease is drained.

Next, add the finely chopped yellow onion and diced red bell pepper to the skillet. Stir well and cook for 5–7 minutes until the onion turns translucent and soft.

Now, stir in the minced garlic and cook for about 1 minute, just until it's fragrant but not browned.

Pour in the undrained diced tomatoes and tomato sauce. Sprinkle in the dried oregano and basil, seasoning generously with salt and pepper to taste. Stir everything together and let it simmer for about 2 minutes.

Add the orzo pasta and beef broth to the skillet, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 15–20 minutes.

Check the seasoning for your Ground Beef Orzo and adjust if necessary. Once the orzo is cooked and the sauce is thickened, serve hot, garnished with a sprinkle of Parmesan cheese and freshly chopped parsley.