Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and no longer pink, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in diced carrots and bell pepper; cook for 4 minutes until vegetables begin to soften.
Add canned diced tomatoes, frozen peas, salt, black pepper, Italian seasoning, and smoked paprika. Stir to combine.
Pour in beef broth, reduce heat to medium-low, cover, and simmer for 5 minutes until vegetables are tender.
Remove the lid and cook for an additional 2 minutes to reduce excess liquid if needed.
Serve the ground beef and vegetable mixture over cooked white rice.