Start by preheating your oven to 200°C (400°F). Carefully slice off the tops of the bell peppers and use a small spoon to remove all seeds and membranes, creating hollow shells. Place the peppers upright in a baking dish.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until they soften and become fragrant, about 2-3 minutes. You’ll notice a sweet aroma filling the kitchen.
Add the ground turkey to the skillet. Break it apart with your spatula and cook until browned and cooked through, roughly 6-8 minutes. Season with salt, pepper, oregano, and paprika, stirring to combine and infuse the meat with flavor.
Once the turkey is cooked, stir in the cooked rice or quinoa if using, along with the tomato paste. Mix thoroughly until everything is evenly combined, and the filling is slightly moist. Turn off the heat and fold in the shredded cheese, saving a bit for topping later.
Use a spoon or small scoop to generously stuff each hollowed-out pepper with the turkey mixture, pressing down lightly to pack the filling inside. Place the stuffed peppers upright in the baking dish.
Drizzle a little olive oil over the tops of the stuffed peppers and sprinkle with any remaining cheese. Cover the dish loosely with foil, poking a few small holes to allow steam to escape, and bake for 35-40 minutes until the peppers are tender and slightly blistered.
Remove the foil and sprinkle the remaining cheese over the peppers. Return to the oven uncovered for an additional 5-7 minutes until the cheese is bubbly and golden. The kitchen will fill with a warm, cheesy aroma.
Let the stuffed peppers rest for 5 minutes out of the oven. This helps the filling set and makes them easier to serve without spilling. Garnish with fresh herbs if desired, and enjoy these vibrant, cheesy, and tender peppers.
