Cut the bell peppers in half and remove the seeds and membranes. Place a grilling rack over the stovetop burner, then arrange the pepper halves on top. Roast over medium-high heat until the skins are charred and blistered, about 8-10 minutes. Let them cool slightly, then peel off the charred skin. Place them cut-side down for 5-10 minutes to drain any excess liquid.

Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for about a minute, or until fragrant.

Add the ground turkey. Season with the salt, paprika, Italian seasoning, black pepper, and Worcestershire sauce. Break the meat apart and cook until no longer pink.

Stir in the tomato paste and water or chicken broth. Cook for another 2–3 minutes, until the mixture is moist but not watery. Stir in sugar, then taste and adjust the seasoning as needed. Set aside to cool.

Preheat oven to 375°F.

Spoon the cooled turkey filling evenly into the 6 roasted pepper halves. Pour beaten eggs over the filling, then top with shredded cheese.

Bake for 25-30 minutes, or until the eggs are completely set in the center. Let the peppers sit for about 5 minutes before serving. Enjoy!