Heat oil in large saucepan set over medium-high heat; cook turkey, red pepper, onion, garlic, chili powder, cumin, paprika, oregano, salt and pepper for about 5 minutes or until vegetables have softened.
Stir in 1/2 cup water and 1/2 cup passata; bring to boil. Reduce heat to medium; simmer for about 15 minutes or until no liquid remains. Let cool completely. Stir in ricotta, 1/3 cup Parmesan cheese, and parsley.
Meanwhile, cook manicotti for about 5 minutes or until al dente.
Preheat oven to 375°F. Grease 13- x 9-inch baking dish. Pour 1 cup passata into prepared pan; divide filling evenly among manicotti and arrange in pan. Pour remaining sauce over top; sprinkle with remaining Parmesan cheese.
Cover with foil and bake for 30 minutes. Remove foil; bake for about 15 minutes or until filling is heated through and top is golden brown. Drizzle with sour cream and sprinkle with green onions.
Alternatively, garnish with finely chopped black olives or jalapeños.