Preheat the oven to 375°F and lightly grease a baking dish large enough to hold all the peppers upright.

Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Rinse them quickly and place them open-side up in the baking dish. If a pepper won’t stand, trim a tiny slice off the bottom to steady it.

Heat a skillet over medium heat and add a drizzle of olive oil. Once warm, add the chopped onion and cook for 2–3 minutes until soft and slightly translucent.

Add the garlic and cook for about 30 seconds, just until fragrant

Brown the ground turkey in the skillet, breaking it up as it cooks. Season with salt, pepper, paprika, and Italian seasoning. Cook until the turkey is no longer pink

Stir in the tomatoes and cooked rice (or cauliflower rice, if using). Let the mixture simmer for a few minutes so the flavors come together. Taste and adjust seasoning if needed.

Stir in the tomatoes and cooked rice (or cauliflower rice, if using). Let the mixture simmer for a few minutes so the flavors come together. Taste and adjust seasoning if needed.

Cover loosely with foil and bake for 30 minutes, allowing the peppers to soften.

Cover loosely with foil and bake for 30 minutes, allowing the peppers to soften.

Remove the foil, add cheese if using, and return to the oven for another 10–15 minutes until the peppers are tender and the tops are lightly golden.