In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat.

Add the diced onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened, about 3-4 minutes.

Stir in the rice, beef broth, salt, black pepper, paprika, and Italian seasoning. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.

Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.

Remove from heat and let sit for 5 minutes before serving.