Begin by gathering all your ingredients for the Beef & Veggie Delight Skillet. Dice the red and yellow bell peppers, slice the zucchini into half-moons, and chop the onions finely. Mince the garlic to release its rich aroma. Pat the ground beef dry with a paper towel for better searing.

In a mixing bowl, sprinkle the ground beef with salt, pepper, smoked paprika, and oregano. Use your hands to blend the seasonings thoroughly into the meat and let it sit for about 5 minutes.

Heat a large, oven-safe skillet over medium-high heat and add a drizzle of olive oil. Once the oil shimmers, add the seasoned ground beef, spreading it out evenly. Cook undisturbed for about 5-7 minutes until browned.

Reduce the heat to medium and add the finely chopped onions and minced garlic. Sauté for about 2-3 minutes until softened, then add the bell peppers, zucchini, and carrots. Season lightly with salt and stir, cooking for an additional 5 minutes.

Pour in the heavy cream and add the Dijon mustard, stirring to combine. Gradually fold in the sharp cheddar and mozzarella cheeses, mixing until the cheeses melt and create a creamy sauce.

Preheat your oven to 350°F (175°C). Once the sauce is bubbling, transfer the skillet to the oven and bake for about 15-20 minutes until the cheese turns golden and bubbly.

Remove the skillet from the oven and allow it to rest for 5 minutes before serving hot directly from the pan.