Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sliced bell peppers, sautéing for 5-7 minutes until they begin to soften. Remove the vegetables from the pan and set aside.

In the same skillet, add the ground turkey. Break it apart with a spatula and cook for 6-8 minutes until browned and no longer pink.

Stir in the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.

Return the cooked vegetables to the skillet. Pour in the chicken broth and simmer for 2-3 minutes, allowing the liquid to reduce and the flavors to meld.

Garnish with fresh chopped parsley and serve warm over rice, cauliflower rice, or in lettuce wraps.