In a sturdy pot, heat the olive oil over medium-high heat. Add the ground turkey and chopped onion, breaking the meat apart as you cook until it’s thoroughly browned and the onions are tender, about 7 minutes.

Mix in the Italian seasoning, cumin, salt, pepper, and minced garlic. Stir the mixture until fragrant, about 1 minute. Then, fold in the chopped spinach, breaking apart any clumps so it’s evenly distributed.

Add in the diced red and green bell peppers, water, fire-roasted tomatoes, tomato sauce, Worcestershire sauce, and rinsed brown rice. Stir everything well and bring it to a gentle boil.

Once boiling, reduce the heat to a simmer and cover the pot. Cook for 30 minutes, then uncover and stir, scraping any rice that may have begun to stick. Continue to simmer until the rice is tender, about 10 to 15 minutes more.

After removing the pot from heat, stir the contents well. Adjust the seasoning if necessary. Sprinkle the two types of cheese over the top, cover, and let sit for about 10 minutes for the cheese to melt. If desired, broil briefly for a golden finish. Serve warm, garnished with fresh cilantro or parsley.