Preheat the oven to 400°F. Brush a 9x13-inch baking dish with the olive oil.

In a large bowl, combine the ground beef, onion, garlic, 1 teaspoon salt, black pepper, cumin, paprika, oregano, and cinnamon. Mix just until combined.

Spread the rinsed rice evenly in the baking dish. Scatter the bell peppers, peas, and drained tomatoes over the rice.

Pour the beef broth over the rice and vegetables, then stir gently once or twice so the rice is mostly submerged.

Pinch off small pieces of the seasoned beef mixture and scatter them over the top in bite-size clumps.

Cover the dish tightly with foil and bake for 45 to 50 minutes, until the rice has absorbed most of the liquid and is nearly tender.

Remove the foil and bake for 10 to 15 minutes more, until the rice is tender, the liquid is absorbed, the center of the casserole is bubbling and at least 165°F, and the beef clumps register at least 160°F in the center. If using ground turkey, cook the turkey clumps to at least 165°F.

While the bake finishes, stir together the yogurt, dill, lemon juice, and 1/4 teaspoon salt.

Let the casserole rest for 5 minutes, then drizzle with the yogurt sauce and sprinkle with feta and parsley if using.