Preheat your oven to 190°C (375°F). Rinse the peppers, then slice off the tops and carefully remove the seeds and membranes with a sharp knife.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and slightly caramelized, about 3-4 minutes. The onions should be soft and translucent.
Add the ground turkey to the skillet. Break it apart with a spoon and cook until no longer pink, about 5-7 minutes. The meat will turn tender and begin to brown slightly, releasing a savory aroma.
Stir in the tomato paste, smoked paprika, salt, and pepper. Mix thoroughly and cook for another 2 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Remove the skillet from heat and fold in the cooked rice and chopped parsley. This creates a flavorful, juicy filling with fresh herbal notes.
Use a spoon to generously stuff each pepper with the turkey mixture, slightly overfilling as the filling will settle during baking. Place the stuffed peppers upright in a baking dish.
Sprinkle the shredded cheese over the top of each stuffed pepper for a gooey, golden finish. Drizzle a little olive oil over the peppers to enhance browning.
Bake uncovered in the preheated oven for 35-40 minutes, until the peppers are tender, slightly blistered, and the filling is bubbling and cooked through.
Once baked, remove the peppers from the oven and let them rest for 5 minutes. This helps the juices settle, making them easier to serve.
Garnish with additional chopped parsley or a squeeze of lemon if desired. Serve hot, whole or cut in half, enjoying the rustic charm and juicy filling in every bite.
