Preheat your oven to 400°F (200°C).

Cook your rice according to package instructions until fluffy, about 15-20 minutes.

Prepare the bell peppers by slicing off the tops and removing seeds and membranes.

In a large skillet, heat olive oil over medium heat and sauté diced onions for 2-3 minutes until translucent.

Add ground beef or turkey and cook for 5-7 minutes until browned; drain excess fat.

Stir in garlic, diced tomatoes, tomato sauce, and Italian seasoning; simmer for 5 minutes.

Mix in cooked rice and half of the shredded cheese until combined.

Fill each pepper with the meat and rice mixture, leaving space at the top.

Pour ½ cup of water into the baking dish, cover with foil, and bake for 30 minutes.

Remove foil, sprinkle remaining cheese on top, and bake uncovered for 5 more minutes.

Allow to cool for a few minutes before serving warm.