Prep the veggies. Slice the bell peppers into thin strips and the onion into half-moons. Mince the garlic. If using cauliflower rice, have it ready to cook.

Cook the peppers and onions. Heat 1 tablespoon oil in a large skillet over medium-high. Add peppers and onions with a pinch of salt and pepper. Cook 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Transfer to a plate.

Brown the turkey. In the same skillet, add another tablespoon of oil and the ground turkey. Season with salt, pepper, onion powder, smoked paprika, and red pepper flakes (if using). Cook 5–7 minutes, breaking it up, until browned and cooked through.

Layer the flavor. Stir in minced garlic and cook 30 seconds. Add Worcestershire and a splash of beef broth to deglaze, scraping up browned bits. Let most of the liquid cook off.

Make it creamy (optional but great). Stir in cream cheese until it melts and coats the turkey. This adds body and a cheesesteak-style richness.

Bring it together. Return the peppers and onions to the skillet and toss with the turkey. Reduce heat to low.

Add the cheese. Lay provolone slices over the mixture or sprinkle shredded cheese on top. Cover the skillet and let the cheese melt, 1–2 minutes.

Make the sauce. In a small bowl, mix mayonnaise and Dijon mustard. Thin with a teaspoon of water if desired. Taste and adjust salt/pepper.

Cook the cauliflower rice (if using). In a separate pan, sauté cauliflower rice in a little oil and butter with salt and pepper for 3–4 minutes until tender. Keep it slightly al dente.

Assemble the bowls. Add cauliflower rice to bowls (or skip for a lighter serving). Top with the turkey-pepper mixture, drizzle with the Dijon mayo, and garnish with chopped parsley.