Begin by dicing the bell peppers into bite-sized pieces and chopping the onion finely. Mince the garlic cloves as well so everything is ready to go.

In a large skillet, heat olive oil over medium heat until shimmering. Add the ground beef, seasoning with a pinch of salt and pepper. Break up the meat as it cooks for about 5-7 minutes, until fully cooked and no longer pink. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is translucent and fragrant.

Stir in the diced bell peppers and let them cook for 3-4 minutes until they begin to soften.

Pour in the undrained canned diced tomatoes along with chili powder, cumin, and paprika; stir well. Allow the mixture to simmer for about 5-7 minutes.

Sprinkle shredded cheese over the top of the skillet mixture. Cover with a lid and cook for an additional 2-3 minutes until the cheese melts.

Remove from heat and serve warm, optionally garnishing with fresh herbs.