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Heat the olive oil in a 5–6 qt Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Increase the heat to medium-high. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160°F (71°C), about 8–10 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
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