Slice the bell pepper and zucchini, halve the cherry tomatoes, and mince the garlic.

Wash and dry the spinach.

Heat olive oil in a large skillet over medium-high heat.

Add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spatula.

Add the minced garlic, bell pepper, and zucchini to the skillet. Cook for another 5 minutes until vegetables are tender.

Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.

Sprinkle oregano, salt, black pepper, and red pepper flakes over the mixture. Stir well to combine.

Serve hot, optionally over rice or with pita bread.