Preheat your oven to 375°F and grab a baking dish that fits all your peppers snugly.

Cut the tops off each bell pepper and remove the seeds and membranes inside. Give them a quick rinse if needed.

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until it softens, about 3 minutes.

Toss in the ground turkey and break it up with your spoon. Cook until it’s browned and no pink remains, roughly 7-8 minutes.

Add the minced garlic, cumin, paprika, Italian seasoning, salt, and pepper. Stir everything together and let those spices bloom for about a minute.

Mix in the diced tomatoes and tomato paste. Let this simmer for 5 minutes so the flavors meld together nicely.

Remove from heat and stir in half of your shredded cheese. This helps bind everything together.

Stand your peppers upright in your baking dish. Spoon the turkey mixture into each pepper, packing it in gently.

Top each stuffed pepper with the remaining cheese because cheese makes everything better, right? 😋

Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake another 10-15 minutes until the peppers are tender and the cheese gets bubbly and golden.

Let them cool for just a few minutes, then garnish with fresh herbs and serve.