Warm a large deep skillet over medium heat and add olive oil.

Add the chopped onion and bell peppers with a pinch of salt; cook, stirring occasionally, until softened and lightly glossy, about 4–5 minutes.

Stir in the minced garlic and cook until fragrant, 30–45 seconds (do not brown).

Scoot the vegetables to the edges. Add the ground beef or turkey to the center; season with a little salt and pepper. Cook, breaking up the meat, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.

Stir in diced tomatoes (with juices) and tomato sauce. Sprinkle in Italian seasoning and smoked paprika (if using). Taste and adjust salt as needed.

Rinse the rice until the water runs mostly clear. Stir the rice into the skillet, then pour in the broth. Add halal Worcestershire-style seasoning (or soy sauce + lemon) and red pepper flakes if using; stir well so the rice is submerged.

Bring to a gentle boil, then immediately reduce heat to low. Cover and simmer 18–20 minutes, resisting the urge to lift the lid.

Uncover and gently stir from the bottom. If rice is tender and most liquid is absorbed, proceed; if slightly firm, add a splash of broth or water, cover, and cook 3–5 minutes more. If too soupy, simmer uncovered 1–2 minutes.

Turn off heat. Sprinkle shredded cheese over the top, cover, and let stand 2–3 minutes until melted.

Garnish with chopped parsley. Taste and adjust seasoning, then serve hot.