Slice the tops off each bell pepper carefully. Remove all seeds and white parts from inside. Rinse them well under cold water. Set them aside to drain.

Cook the rice according to package instructions. Let it simmer until soft and fluffy. Once done, remove from heat and set aside.

Place a large skillet on the stove. Add olive oil and heat over medium heat until warm but not smoking.

Add the ground beef or turkey to the skillet. Cook until fully browned. Break it apart while cooking so it stays crumbly and even.

Add chopped onion and minced garlic to the cooked meat. Stir well. Cook for a few minutes until soft and fragrant.

Pour in the diced tomatoes and tomato sauce. Stir everything together until well combined and evenly mixed.

Sprinkle in salt, black pepper, oregano, and basil. Stir well so the seasoning spreads evenly throughout the mixture.

Add the cooked rice into the skillet. Mix everything together until the rice and meat filling are fully combined.

Spoon the filling mixture into each bell pepper. Press down gently so they are filled completely to the top.

Place the stuffed peppers upright in a baking dish. Make sure they sit straight and do not tip over.

Cover the baking dish tightly with aluminum foil. This helps keep the peppers soft and moist while baking.

Remove the foil carefully. Sprinkle shredded cheese on top of each pepper. Return to the oven and bake for 5 more minutes.

Remove from the oven and let cool slightly. Sprinkle fresh parsley on top if desired. Serve warm and enjoy.