Chop the bell peppers and onion into small, even pieces.

Heat a large skillet over medium heat for 1 minute, then add 1 tablespoon of olive oil.

Add 1 pound of ground beef and cook, breaking it into small pieces, until browned, about 5 to 7 minutes.

Stir in 1 cup of diced onion and 2 cloves of minced garlic; cook until the onion is translucent, about 3 minutes.

Add 1 cup of chopped bell peppers and cook until softened, about 5 minutes.

Stir in 1 can (14.5 ounces) of diced tomatoes, 1 teaspoon of paprika, and salt and pepper to taste.

Bring the mixture to a simmer, then cook for 10 to 15 minutes, stirring occasionally.

If desired, sprinkle 1 cup of shredded cheese on top and cook until melted, about 2 minutes, then serve warm.