In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 3-4 minutes until they start to soften.

Add the minced garlic and cook for an additional minute until fragrant.

Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced sweet potatoes, paprika, cumin, salt, and pepper. Mix well to combine.

Pour in the beef broth, bring to a simmer, then cover the skillet. Reduce heat to medium-low and cook for about 15-20 minutes, or until the sweet potatoes are tender, stirring occasionally.

If using, stir in the frozen peas and cook for an additional 2-3 minutes until heated through.

Remove from heat and garnish with fresh parsley if desired. Serve warm.