In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and no longer pink. Drain off any excess fat.

Add the chopped yellow onion and bell pepper to the skillet with the cooked beef. Sauté for about 3-4 minutes, stirring frequently, until softened and translucent.

Stir in the chopped cabbage and diced tomatoes, mixing well. Sprinkle in the seasoning, garlic powder, smoked paprika, and black pepper. Heat through for about 2-3 minutes.

Cover the skillet with a lid and reduce the heat to low. Simmer for 20-25 minutes, stirring occasionally, until the cabbage is tender.

Once the cabbage is tender, adjust seasoning if necessary. Sprinkle the shredded cheddar cheese evenly over the mixture.

Cover the skillet again and cook for an additional 3-5 minutes, or until the cheese is melted and bubbling.