Preheat your oven to 400°F (200°C).

Wash and dice the red bell pepper, onion, and carrots into uniform pieces.

Fill a large pot with water and bring it to a boil. Add the elbow pasta and cook until al dente, about 8-10 minutes.

In an oven-safe skillet, heat olive oil over medium-high heat. Add the ground turkey and cook for 4-5 minutes until browned.

Add the diced bell pepper, onion, carrots, and minced garlic. Sauté for about 5-7 minutes until the vegetables soften.

Stir in the drained cauliflower rice, mixing well for about 1 minute.

Pour in the tomato sauce, brown sugar, Worcestershire sauce, dry mustard, smoked paprika, salt, and pepper. Stir well and let it simmer for about 2 minutes.

Fold the drained pasta into the turkey mixture, ensuring even distribution.

Sprinkle freshly shredded cheddar cheese evenly across the top.

Transfer the skillet into the preheated oven and bake for 5-7 minutes until the cheese is bubbly and golden brown.

Remove the skillet from the oven and let the casserole rest for 2-3 minutes before serving.