Step 1: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook, stirring occasionally, until fully browned and no pink remains, about 5-7 minutes. Drain off any excess grease, leaving about 1-2 tablespoons in the pan.
Step 2: Add the chopped onion and bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.
Step 3: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
Step 4: Pour in the beef broth and diced tomatoes (undrained). Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan.
Step 5: Add the frozen corn and peas to the skillet. Stir well to combine. Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir occasionally.
Step 6: Remove the skillet from the heat. Evenly sprinkle the shredded cheese over the top of the beef and vegetable mixture. Cover the skillet again and let it sit for 2-3 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish with fresh chopped parsley, if desired. Serve hot and enjoy your delicious one-pan meal.