Prep your produce: Slice the bell peppers into thin strips. Dice the onion and mince the garlic. Grate the cheese if not pre-shredded.

Brown the beef: Heat a large skillet over medium-high. Add ground beef (and oil if using). Break it up with a spatula and cook until browned, about 5–6 minutes.

Season the meat: Stir in 1.5 teaspoons salt, 1 teaspoon black pepper, 1.5 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1/2 teaspoon dried oregano. Cook 1 minute until fragrant.

Sweat the aromatics: Add the diced onion. Cook 3 minutes until it softens. Add garlic and sauté 30 seconds.

Add the peppers: Toss in the sliced bell peppers. Cook 4–6 minutes, stirring occasionally, until they’re tender-crisp. Don’t overcook—you want a little snap.

Make it saucy: Stir in the tomato paste. Cook 1 minute to caramelize slightly. Pour in the beef broth and scrape up any browned bits from the pan. Simmer 2–3 minutes to thicken.

Finish and melt: Taste and adjust seasoning. If you like heat, add red pepper flakes or hot sauce. Sprinkle the cheese over the skillet, reduce heat to low, cover, and let it melt for 1–2 minutes.

Brighten it up: Optional but great—squeeze a little lime juice over the top and garnish with chopped cilantro.

Serve: Spoon into bowls as is, or serve over cauliflower rice or in lettuce cups for a handheld option.