1. Preheat the oven to 400°F (200°C). Lightly oil a 9-by-13-inch baking dish. Arrange the eight pepper halves cut side up, cover loosely with foil, and bake for 15 minutes until they begin to soften but still hold their shape.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Add ground turkey and break it into small crumbles. Cook for 7–9 minutes, stirring, until the turkey reaches an internal temperature of 165°F (74°C).

3. Stir in minced garlic, smoked paprika, cumin, and mild chili powder for 30 seconds. Add diced tomatoes with juices, drained black beans, salt, and black pepper. Simmer for 5 minutes. Fold in cooked rice. If the filling looks dry, add 2 tablespoons water. If too wet, simmer uncovered briefly.

4. Divide the warm turkey and black bean filling evenly among the eight prebaked pepper halves. Cover the baking dish with foil and bake for 15 minutes. Remove the foil, sprinkle grated cheddar over each pepper, and bake uncovered for another 5–10 minutes until the peppers are tender and the filling is hot throughout.

5. Remove the stuffed peppers from the oven and rest for 5 minutes. Sprinkle with chopped cilantro or parsley and serve with optional lime wedges. Serve two pepper halves per person, using a wide spatula to support the softened peppers.