Preheat your oven to 400°F (200°C) to ensure even cooking. Gather your ingredients and dice the red bell pepper, onion, and carrots into small pieces.

Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Add the elbow pasta and cook according to package instructions until al dente, about 7-9 minutes. Drain the pasta and set it aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for about 4-5 minutes, breaking it apart until browned and no longer pink.

Stir in the diced bell pepper, onion, carrots, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.

Mix in the cauliflower rice and stir for 1 minute, allowing it to heat through. Avoid overcooking the cauliflower.

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

Fold the cooked elbow pasta into the turkey and vegetable mixture, ensuring it's evenly coated with the sauce. Sprinkle shredded cheddar cheese generously on top.

Transfer the skillet to the preheated oven and bake for 5-7 minutes until the cheese is melted and bubbly. Let rest for 2-3 minutes before serving.