Cook the rice according to the package instructions or your preferred method and set it aside to cool.

Meanwhile, preheat your oven to 400°F.

Cut off the tops of the peppers and remove the seeds and membranes.

Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes until it begins to soften.

Add the ground beef or turkey to the skillet and cook, breaking it apart, until it is browned and cooked through. Drain any excess grease. Stir in the garlic and cook for another 30 seconds.

Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Reduce the heat to low and simmer, stirring occasionally, for 5 minutes.

Remove the skillet from the heat and mix in the cooked rice and half of the cheese.

Pour ½ cup of water into a baking dish. Stuff the bell peppers with the meat and rice mixture and place them in the baking dish. Sprinkle the remaining shredded cheese on top.

Lightly spray a piece of aluminum foil with cooking spray to prevent sticking, then cover the baking dish with the foil. Bake for 30 minutes, then uncover and bake for an additional 5 minutes until the cheese is lightly browned and the filling is hot. Serve.