Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium heat until shimmering, then add the diced onion, salt, and pepper, sautéing for 3-4 minutes until softened and translucent.

Add the ground turkey to the skillet, breaking it up with a spoon, and cook for 5-7 minutes until fully browned, then stir in the taco seasoning and cook for another minute.

Transfer the seasoned ground turkey mixture to the prepared baking dish, leaving behind any excess grease in the skillet.

Add the diced bell peppers, drained and rinsed black beans, salsa, and uncooked rinsed white rice to the baking dish with the turkey, stirring well to combine.

Pour in the chicken broth and stir again, gently pressing down on the ingredients to ensure they are mostly submerged in the liquid.

Cover the baking dish tightly with aluminum foil and bake for 40-45 minutes, or until the vegetables are softened and the rice is partially cooked.

Remove the foil and bake for an additional 10 minutes, allowing the liquid to absorb and the top to become slightly crispy.

Remove the casserole from the oven, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven for 5 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for 5-10 minutes before slicing into 8 equal pieces and serving with your favorite toppings.