One-Skillet Greek Beef and Bell Pepper Hash with Feta and Lemon Orzo

Prepare the vegetables: peel and finely chop 1 medium yellow onion; core, seed, and chop 1 large red bell pepper and 1 large green bell pepper; peel and mince 3 garlic cloves. Zest 1 whole lemon to get 1 tsp of zest, then juice it to get 1 tbsp of fresh lemon juice.

Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add 1 lb raw ground beef, 1 tsp salt, and 1/2 tsp black pepper. Cook for 6 minutes, breaking the meat apart with a wooden spoon, until browned and cooked through. Carefully drain any excess fat from the pan if desired.

Add the chopped yellow onion, chopped red bell pepper, and chopped green bell pepper to the skillet with the beef. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in 3 minced garlic cloves and 1.5 tsp dried oregano. Cook for 1 minute until fragrant, ensuring the garlic does not burn.

Add 1 cup uncooked orzo pasta directly to the skillet. Stir constantly for 2 minutes to toast the orzo lightly in the pan drippings and coat it with the seasonings.

Pour in 2 cups chicken broth and 1 tbsp lemon juice. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a boil.

Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for 11 minutes, stirring once or twice to prevent the pasta from sticking, until the orzo is tender and most of the liquid has been absorbed.

Remove the skillet from the heat. Stir in 1 tsp lemon zest. Crumble 1/2 cup feta cheese evenly over the top of the hash. Cover with the lid for 2 minutes to allow the feta to soften and warm through before serving.