Prep the ingredients: Slice the onion and peppers, halve the tomatoes, mince the garlic, and chop the herbs. Crumble the feta and slice the olives. Zest and juice the lemon.

Brown the beef: Heat a large skillet over medium-high. Add a drizzle of olive oil and the ground beef. Season with salt and pepper. Cook, breaking it up, until well browned with some crispy edges, about 5–7 minutes. Transfer to a plate, leaving some fat in the pan.

Cook the aromatics: In the same pan, add another splash of olive oil if needed. Add the onion and a pinch of salt. Cook 2–3 minutes until slightly softened. Stir in the garlic and cook 30 seconds, just until fragrant.

Build the flavor base: Add 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes if you like heat. Stir for 30–60 seconds to toast the spices and coat the onions.

Add the veggies: Toss in the bell peppers. Cook 3–4 minutes until crisp-tender. Return the browned beef to the pan and stir to combine.

Brighten it up: Add the cherry tomatoes and sliced olives. Cook 1–2 minutes until the tomatoes just start to slump but still hold their shape. Squeeze in the juice of half a lemon and add half the lemon zest. Taste and adjust salt and pepper.

Finish with greens and herbs: Fold in the spinach (or kale). Cook 30–60 seconds until just wilted. Turn off the heat and stir in a handful of chopped parsley and/or mint.

Serve and garnish: Spoon into bowls over rice, couscous, quinoa, or greens. Top with crumbled feta, more herbs, and the remaining lemon zest. Drizzle with a little olive oil if you like.