Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Sauté the veggies: Warm 1 tablespoon oil in a large skillet over medium heat. Add onions and peppers with a pinch of salt. Cook 6–8 minutes until softened and lightly caramelized.

Add mushrooms and garlic: Stir in mushrooms and cook 4–5 minutes until they release moisture and brown. Add garlic and cook 30 seconds until fragrant. Transfer veggies to a bowl.

Brown the turkey: Add remaining oil to the skillet. Crumble in ground turkey, seasoning with salt, pepper, Italian seasoning, and smoked paprika. Cook 6–8 minutes, breaking it up until no longer pink and lightly browned.

Build the sauce: Pour in beef broth and Worcestershire. Simmer 2 minutes to reduce slightly. Stir in cream cheese until melted and the mixture looks creamy.

Combine: Return the sautéed veggies to the skillet. Toss gently so everything is well coated and evenly distributed. Adjust salt and pepper as needed.

Assemble: Spread the turkey mixture into the baking dish. Layer provolone slices over the top, overlapping slightly. Sprinkle mozzarella evenly.

Bake: Place in the oven for 12–15 minutes, until the cheese is melted and bubbling around the edges. For extra color, broil 1–2 minutes at the end, watching closely.

Rest and garnish: Let the casserole rest 5 minutes to set. Finish with chopped parsley or a pinch of red pepper flakes if you like.

Serve: Spoon into bowls or pair with a crisp side salad, zucchini noodles, or roasted cauliflower rice.