Preheat your oven to 200°C (390°F). Prepare the peppers by halving them and removing seeds and membranes, then set aside.
Finely chop the onion and garlic, then heat olive oil in a skillet over medium heat until shimmering. Sauté the onion and garlic until fragrant and translucent, about 3-4 minutes, filling your kitchen with a warm aroma.
Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes, until the meat releases a savory aroma and turns a light golden color.
Stir in tomato paste, smoked paprika, salt, and pepper, mixing well to coat the turkey evenly. Cook for another 2 minutes until fragrant and slightly thickened.
Remove the skillet from heat and fold in chopped parsley and half of the shredded cheese, mixing until combined and creamy.
Using a spoon, fill each prepared pepper half with the turkey mixture, pressing gently to pack the filling in tightly.
Arrange the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops for a glossy finish.
Bake in the preheated oven for 25-30 minutes, until the peppers are tender and slightly caramelized around the edges. During the last 5 minutes, sprinkle the remaining cheese on top of each pepper and broil until bubbling and golden.
Remove from the oven, let rest for 5 minutes to allow the juices to settle, then serve warm, garnished with extra parsley if desired.
