Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and thinly slice ¼ of the onion; dice remaining onion. Quarter lime. Halve green peppers lengthwise; remove stems and seeds. Peel and mince garlic.

In a small microwave-safe bowl, combine sliced onion, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Microwave until onion is bright pink, 30 seconds. Set aside.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

While rice cooks, place green peppers on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down.

Roast on top rack until browned and softened, 15-18 minutes.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes.

Add turkey*, garlic, and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.

Stir in tomato paste, stock concentrates, and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes.

Fluff rice with a fork and stir in 1 TBSP butter. Stir into filling until thoroughly combined; season with salt and pepper.

Once green peppers are done, remove sheet from oven. Carefully stuff halves with up to half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese blend.

Return to top rack until cheese melts, 3-4 minutes.

Divide remaining filling between plates. Top with stuffed green peppers and as much pickled onion (draining first) as you like. Dollop with smoky red pepper crema and serve with any remaining lime wedges on the side.