1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic and cook for another minute, stirring frequently to prevent burning.
3. Increase the heat to medium-high and add the ground turkey. Cook until browned, breaking it apart with a spatula, for about 6-8 minutes.
4. Stir in the paprika, oregano, salt, and pepper. Add the potatoes and bell pepper, mixing well to coat everything with the spices.
5. Pour in the chicken broth and bring to a simmer. Cover the skillet, reduce the heat to low, and let it cook for 15-20 minutes, or until the potatoes are tender.
6. Remove the lid and sprinkle the shredded cheddar cheese over the top. Cover again for another 2-3 minutes until the cheese is melted and bubbly.
7. Garnish with freshly chopped parsley before serving. Enjoy the savory, cheesy goodness!

Tip from my kitchen: Use a cast-iron skillet if you have one. It gives the potatoes a perfect crispy edge that reminds me of the way my dad loved his potatoes—crispy on the outside, soft on the inside.