Preheat the oven to 350F and line a medium sheet pan with parchment paper.
Slice the peppers on half lengthways through the stem and remove the seeds. Lay the pepper halves on the prepared pan, cut side up. Season with salt, pepper, and drizzle 1 tablespoon of oil. Rub with your clean hands to season the peppers all over.
Roast in the preheated oven for 10-12 minutes.
Meanwhile, in a small food processor or a chopper place the onion, carrot, and garlic. Pulse a few times to chop the veggies into small pieces.
Preheat the remaining tablespoon of oil in a medium pan. Add the chopped veggies and sautee for 3-4 minutes over medium heat.
Stir in the ground turkey, smoked paprika, and cook until the meat is no longer pink around 5-6 minutes.
Add the cauliflower rice, olives, crushed tomatoes and stir well to combine. Cook for 5 minutes, then season to your taste.
Fill the pepper slices with the turkey mixture and sprinkle with mozzarella cheese.
Bake for 10-15 minutes, or until cheese is melted.
Garnish with minced cilantro and serve while hot.