In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink, about 5-7 minutes. If there's excess fat, drain it.

Add the diced onion and chopped bell pepper into the skillet. Sauté for about 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for an additional minute.

Sprinkle the dried oregano and basil over the beef and veggie mixture. Stir well and let flavors meld for a minute.

Pour in the crushed tomatoes and low-sodium chicken broth. Bring to a simmer, scraping bits from the skillet.

Once simmering, stir in the orzo pasta, ensuring it's fully submerged. Cover and cook for about 10 minutes, or until al dente.

Serve hot, garnished with fresh basil or top with grated Parmesan if desired.