Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Carefully lower the prepared bell peppers into the water and cook for 3-4 minutes to soften slightly. Use tongs to remove them, drain upside-down on paper towels, and set aside.

Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and zucchini, cooking for another 3 minutes until fragrant. Transfer this veggie mix to a bowl.

In the same skillet, cook the ground turkey, breaking it apart with a wooden spoon. Season with paprika, oregano, cumin, salt, and pepper. Once the turkey is browned (about 6-7 minutes), stir in the diced tomatoes, cooked quinoa/rice, and veggie mixture. Let everything simmer together for 2-3 minutes.

Arrange the bell peppers in your baking dish. Spoon the filling into each pepper until they’re generously packed. Top with shredded cheese, then cover the dish with foil. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.