Preheat and prep peppers. Heat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. If a pepper wobbles, slice a thin piece from the bottom to help it stand. Place in a baking dish, cut side up.

Par-bake for best texture. Lightly mist or rub the pepper interiors with oil and sprinkle with a pinch of salt. Bake for 10 minutes to soften slightly. This helps them cook evenly and prevents a crunchy center.

Sauté aromatics. While the peppers bake, heat oil in a large skillet over medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

Brown the protein. Add ground turkey or chicken. Season with salt, pepper, cumin, smoked paprika, oregano, and red pepper flakes if using. Cook, breaking it up with a spoon, until no longer pink.

Add volume with riced cauliflower. Stir in riced cauliflower and cook 2–3 minutes. It will soften and absorb some flavor without getting mushy.

Create a quick sauce. Add diced tomatoes, tomato paste, and broth. Simmer 5–7 minutes, stirring, until the mixture thickens and looks saucy but not wet. Taste and adjust salt and pepper.

Fill the peppers. Remove the par-baked peppers from the oven. Spoon the hot filling into each pepper, packing it gently to the top. If using cheese, sprinkle a small amount on top.

Bake to finish. Return to the oven and bake 15–20 minutes, until peppers are tender and the filling is hot and slightly browned on top. If you like a deeper char, broil for 1–2 minutes at the end.

Garnish and serve. Let cool for 5 minutes. Top with chopped parsley or cilantro. Add a dollop of nonfat Greek yogurt if you want a creamy, tangy finish.