Preheat your oven to 200°C (390°F). Slice the tops off the peppers and carefully scoop out the seeds and membranes. Place them on a parchment-lined baking sheet and roast for about 15 minutes until they start to soften and develop a slight char. Remove and let cool slightly.
While the peppers roast, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and fragrant, about 3 minutes. Stir in the minced garlic and cook for another minute until it smells aromatic.
Add the ground turkey to the skillet, breaking it apart with the spatula. Cook until it turns golden brown and is cooked through, about 5-7 minutes. Drain excess fat if necessary.
Stir in the cooked rice, tomato paste, smoked paprika, and cumin. Mix thoroughly and cook for another 2 minutes, letting the flavors meld and the mixture thicken slightly.
Remove the skillet from heat and fold in the chopped parsley and lemon juice. Taste and season with salt and pepper as needed for a bright, balanced flavor.
Gently stuff each roasted pepper with the turkey mixture, pressing down lightly to pack the filling. Top each with shredded cheese for a gooey finish.
Return the filled peppers to the oven and bake for an additional 15 minutes until the filling is hot and bubbly, and the cheese is melted and golden.
Remove from the oven and let the peppers rest for 5 minutes. Serve warm, garnished with extra parsley or a squeeze of lemon if desired.
