Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef (or turkey) and cook for 5-7 minutes until browned. Drain excess grease.

Add one chopped onion and one each of chopped green and red bell peppers. Sauté for 5-7 minutes until softened and onion is translucent.

Stir in 3 minced garlic cloves and cook for an additional minute, stirring constantly to prevent burning.

Pour in 14.5 ounces of crushed tomatoes, 8 ounces of tomato sauce, and 14.5 ounces of diced tomatoes. Mix well and let simmer.

Stir in 2 cups of cooked rice and 1 tablespoon each of dried oregano, dried basil, and paprika. Add salt and pepper to taste. Cover and simmer for 15-20 minutes.

Sprinkle 1-2 cups of shredded cheddar cheese over the top and cover until cheese melts, about 3-5 minutes.

Garnish with freshly chopped parsley and serve hot over rice or quinoa.