Heat olive oil in large skillet or wok over medium-high heat. Add ground beef, breaking apart with wooden spoon. Cook until browned and no longer pink, about 5-6 minutes. Drain excess fat if needed.

Add diced onion and bell peppers to the skillet. Stir-fry for 3-4 minutes until vegetables begin to soften but still have crunch.

Stir in minced garlic and cook for about 1 minute until fragrant. Add cherry tomatoes and cook for another 2-3 minutes until they start to soften.

Season with dried oregano, cumin, paprika, salt, and black pepper. Mix well to coat everything evenly with spices.

Add Kalamata olives and stir to combine. Cook for another 1-2 minutes to heat through.

Remove from heat and sprinkle crumbled feta cheese over the top. Garnish with fresh parsley and squeeze of lemon juice. Serve immediately.