Step 1: Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until thoroughly browned and no pink remains, about 6-8 minutes. Drain any excess fat from the skillet.
Step 2: Push the browned ground beef to one side of the skillet. Add the chopped onion to the other side and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Stir the onion and garlic into the ground beef. Add the diced potatoes and bell peppers to the skillet. Pour in the beef broth and stir in the tomato paste. Season with dried oregano, paprika, salt, and black pepper. Stir everything together to combine.
Step 4: Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking and ensure even cooking.
Step 5: Remove the lid. Stir in the frozen corn and peas. Increase the heat slightly and cook for another 5-7 minutes, uncovered, allowing some of the liquid to reduce and the vegetables to heat through. Taste and adjust seasonings as needed.
Step 6: If desired, sprinkle the shredded cheese evenly over the top of the skillet. Place the skillet under a preheated broiler for 2-3 minutes, or until the cheese is melted and bubbly and slightly golden. Watch carefully to prevent burning.
Step 7: Remove from heat and let it rest for a few minutes before serving. Garnish with fresh chopped parsley.