Start by preparing all your ingredients. Chop the bell peppers into thin strips, halve the cherry tomatoes, and finely mince the garlic. Measure out your spices and crumble the feta cheese.

In a large skillet, heat olive oil over medium-high heat. Add ground beef, breaking it apart with a spoon. Cook for 5–7 minutes until browned and no longer pink.

Stir in the chopped bell peppers and minced garlic. Sauté for 3–4 minutes until the vegetables are tender yet crisp.

Add the halved cherry tomatoes and Kalamata olives. Cook for another 2–3 minutes, gently stirring until the tomatoes start to soften.

Stir in the crumbled feta cheese and fresh parsley, seasoning with salt and pepper. Let cook for another minute.

Serve over rice or couscous, or fill it into warm pita bread. Garnish with lemon wedges and additional fresh herbs.