Preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds.

Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, and garlic powder. Season with salt and pepper to taste. Saute until fragrant, about 30 seconds.

Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.

​Add in the fire-roasted diced tomatoes and beef buillon. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.

Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted. Top with sliced green onions.