Brown the beef. Heat the olive oil in a large, ovenproof skillet (or a wide casserole dish) over a medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 6–7 minutes, stirring occasionally, until the meat is deeply browned and you can hear a satisfying sizzle. The kitchen will smell rich and savoury. Drain off any excess fat, leaving about a tablespoon behind for flavour.

Sweat the aromatics. Reduce the heat to medium. Add the diced onion and both bell peppers to the pan. Cook for 5–6 minutes, stirring often, until the onions turn translucent and the peppers soften. You'll notice the colour becoming more vibrant and the aroma turning sweet. Add the minced garlic and cook for another minute, until fragrant.

Toast the rice and spices. Sprinkle the rice, smoked paprika, cumin, and dried oregano over the beef and vegetables. Stir constantly for 2–3 minutes. You'll hear a gentle crackling sound as the rice begins to toast, and the spices will release a deep, earthy fragrance. This step is crucial — it builds the foundation of flavour.

Add the liquid. Pour in the chopped tomatoes and the beef stock. Stir well to combine, scraping up any browned bits from the bottom of the pan. Season with a generous pinch of salt and black pepper. Bring the mixture to a gentle simmer — you'll see small bubbles breaking the surface. Reduce the heat to low, cover the pan with a lid, and let it cook for 15 minutes. The rice will absorb most of the liquid and become tender.

Fold in the vegetables. After 15 minutes, remove the lid. Stir in the sweetcorn and frozen peas. The mixture should look thick and creamy, with the rice grains distinct but soft. Taste and adjust seasoning if needed.

Top and bake. Preheat your oven to 190°C (170°C fan) or Gas Mark 5. Sprinkle the grated cheese evenly over the top of the rice and beef mixture. Transfer the pan to the oven, uncovered, and bake for 20–25 minutes. You'll know it's ready when the cheese is bubbling and golden brown, and the edges of the bake are crisp and slightly caramelised. The kitchen will smell of toasted cheese and smoky paprika.

Rest and serve. Remove from the oven and let it rest for 5 minutes. This allows the bake to set slightly, making it easier to serve. Garnish with fresh parsley and scoop out generous portions. The top will be crispy, the rice tender, and the beef rich.