Prep the peppers: Heat oven to 375°F (190°C). Slice a thin layer off the top of each pepper, remove seeds and membranes, and trim the bottoms if needed so they stand upright. Place in a baking dish, drizzle lightly with olive oil, and sprinkle with salt. Bake uncovered for 10–12 minutes to soften slightly. Set aside.

Cook the aromatics: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add diced onion with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Brown the turkey: Add ground turkey. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1/2 teaspoon cumin. Cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.

Build the filling: Stir in diced tomatoes, tomato paste, and broth. Simmer 3–4 minutes to thicken slightly. Add cooked grain and mix well. Taste and adjust seasoning—add more salt, pepper, or a pinch of red pepper flakes if you like heat.

Stuff the peppers: Spoon the turkey mixture into each pepper, packing it in gently and mounding on top if there’s extra. Sprinkle with half the cheese.

Bake: Pour a splash of water (about 1/4 cup) into the bottom of the baking dish to create steam. Cover loosely with foil and bake 15 minutes. Remove foil, add remaining cheese, and bake another 8–10 minutes until the peppers are tender and cheese is melted and lightly browned.

Finish and serve: Let cool 5 minutes. Top with chopped parsley or cilantro and a light squeeze of lemon or lime for brightness. Serve warm.