Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Remove the cooked ground beef from the skillet and set aside, draining excess fat if necessary.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the diced onion and minced garlic, sauté for 2-3 minutes until fragrant and translucent.
Add the diced red bell pepper, zucchini, and sliced baby carrots to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Return the cooked ground beef to the skillet with the vegetables.
Add the frozen peas, salt, black pepper, smoked paprika, dried oregano, and crushed red pepper flakes. Stir to combine all ingredients evenly.
Pour in the beef broth and stir. Cover the skillet and cook for an additional 5 minutes, allowing the flavors to meld and the peas to heat through.
Remove the skillet from heat and sprinkle with chopped fresh parsley before serving.