Preheat oven to 375° F (190° C).
Place red pepper halves cut side down in a baking dish and bake in preheated oven for 20 minutes while preparing filling.
Heat oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened.
Add garlic and cook another minute. Add turkey and cook, breaking up with a wooden spoon into small pieces until browned but not fully cooked through. Season with salt and pepper.
Add zucchini and carrot and cook an additional 6-7 minutes until zucchini are cooked.
Add coconut milk, curry paste, and soy sauce or fish sauce and stir to mix curry paste in and dissolve.
Add brown rice, kale, lime juice, and 1 Tbsp. cilantro and cook for 3-4 minutes until rice has absorbed most of the coconut milk.
Remove peppers from oven and flip each one over. Stuff mixture into red pepper halves and bake in preheated oven for another 15-20 minutes. Prepare peanut sauce while red peppers bake.
Remove peppers from oven, drizzle with peanut sauce and top with remaining cilantro and crushed peanuts. Serve immediately.