Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.

Sauté the aromatics: Warm the olive oil in a large skillet over medium heat. Add the onion, carrots, and bell pepper. Cook 5–7 minutes until they’re slightly softened. Stir in the garlic for 30 seconds until fragrant.

Brown the beef: Add the ground beef to the skillet, breaking it into small pieces. Season with salt, pepper, paprika, oregano, cumin, and crushed red pepper if using. Cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if needed.

Build the sauce: Pour in the tomato sauce and broth. Bring to a gentle simmer and cook 3–4 minutes so the flavors mingle. Taste and adjust salt and pepper.

Add the veggies: Stir in the frozen peas or green beans. If using quick-cooking add-ins like spinach, fold them in now so they just wilt.

Combine with rice: In a large bowl, mix the cooked rice with the beef and vegetable mixture. Make sure everything is evenly coated and moist; the mixture should be saucy but not soupy.

Lighten and enrich: Fold in the Greek yogurt until fully blended. This adds creaminess without a heavy feel.

Assemble and top: Transfer the mixture to your baking dish and spread it evenly. Sprinkle the cheese across the top in a thin, even layer.

Bake: Cover with foil and bake for 15 minutes. Uncover and bake another 8–10 minutes, until the cheese is melted and the edges bubble.

Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle with chopped parsley and serve warm.