Cook the pasta: Bring a large pot of salted water to a boil. Cook the protein penne according to package directions until al dente. Before draining, reserve 1/2 cup pasta water.
Sauté the peppers: While the pasta cooks, heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the sliced peppers and cook for 4 to 5 minutes, until slightly softened. Transfer to a plate.
Cook the turkey: Add the remaining 1 tablespoon avocado oil to the skillet. Add the ground turkey and cook for 6 to 8 minutes, breaking it apart as it browns.
Season the meat: Sprinkle in the taco seasoning and stir well to coat the turkey. Add a splash of reserved pasta water if needed to help the seasoning evenly coat the meat.
Combine everything: Return the peppers to the skillet. Add the drained pasta and toss everything together.
Make it cheesy: Stir in the shredded Mexican cheese. Add a little reserved pasta water, a few tablespoons at a time, until the cheese melts and lightly coats the pasta.
Serve hot: Spoon into bowls and top with any optional toppings you like.
