Preheat your oven to 375°F (190°C). Lightly grease a large 9x13 inch baking dish.

Carefully cut the tops off the bell peppers. Remove the seeds and membranes from the inside.

If the peppers won't stand upright, slice a tiny bit off the bottom to level them, but be careful not to cut a hole in the base.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened.

Add the minced garlic and ground turkey to the skillet. Cook the turkey, breaking it up with a spoon, until it is fully browned and no longer pink.

Stir in the diced tomatoes, cooked rice, oregano, cumin, and smoked paprika. Season with salt and pepper. Let the mixture simmer for 2-3 minutes so the flavors combine.

Place the empty peppers in the prepared baking dish. Spoon the turkey and rice mixture into each pepper, pressing down gently to pack them full.

Pour about 1/2 cup of water into the bottom of the baking dish to create steam.

Cover the dish tightly with aluminum foil and bake for 30 minutes.

Remove the foil, sprinkle the shredded cheese over the top of each pepper, and bake uncovered for another 10-15 minutes until the cheese is melted and the peppers are tender.

Garnish with fresh parsley and serve hot.