Heat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish. If needed, trim a very small amount from the bottoms so they stand steadily.

Combine the rice and chicken broth in a saucepan. Bring to a boil, then cover and reduce the heat to low. Cook according to the rice package directions until tender and the broth is absorbed. Fluff with a fork and set aside.

While the rice cooks, place the chopped bacon in a skillet over medium heat. Cook until browned and crisp, stirring occasionally. Transfer the bacon to a paper towel-lined plate. Pour off most of the rendered fat, leaving about 1 teaspoon in the skillet.

Add the diced onion to the skillet and cook over medium heat until softened, about 4 minutes. Let the onion cool slightly.

In a large bowl, combine the ground turkey, cooked rice, bacon, onion, egg, breadcrumbs, 1 tablespoon of the parsley, thyme, smoked paprika, salt, and black pepper. Mix gently until just combined.

Spoon the filling evenly into the prepared peppers, mounding it slightly. Cover the baking dish loosely with foil and bake for 35 minutes, or until the peppers are beginning to soften and the turkey is cooked through.

Remove the foil and sprinkle the cheddar over the stuffed peppers. Bake uncovered for 8 to 10 minutes, until the cheese has melted. Let the peppers rest for 5 minutes, then finish with the remaining parsley.