In a pan set over medium-high heat, sauté the pepper in oil for 3-4 minutes. Remove from pan and set aside. In the same pan, cook the turkey for 5 minutes. Add the salsa. Reduce the heat to low and continue to cook 5 minutes.
In a small bowl, combine the sour cream and lime juice. Reheat the rice and divide into 4 bowls. Top each bowl with turkey, kidney beans, tomatoes, onions, avocados, Armstrong Mexican Fiesta cheese, cilantro, and lime-sour cream.