Cook the uncooked brown or white rice according to the package instructions, usually around 15–20 minutes. Once tender, remove it from the heat and let it cool slightly.

Preheat your oven to 400°F (200°C).

Prepare the bell peppers by cutting the tops off and carefully removing the seeds and membranes. Place them upright in a baking dish.

Heat 2 teaspoons of olive oil over medium heat. Add ¾ cup of finely chopped yellow onion and sauté until softened, about 2-3 minutes.

Add 1 pound of ground beef or turkey to the skillet and cook until browned, about 5-7 minutes. Drain any excess grease.

Stir in 3 cloves of minced garlic, 15 ounces of canned diced tomatoes, 8 ounces of tomato sauce, and 2 teaspoons of Italian seasoning. Let simmer on low heat for 5 minutes.

Remove the filling from heat and fold in the cooked rice and half of the 1 cup of shredded mozzarella cheese.

Pour ½ cup of water into the bottom of the prepared baking dish and carefully stuff each bell pepper with the filling. Top with the remaining mozzarella cheese.

Cover the baking dish tightly with foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes until the cheese is bubbly and lightly browned.