1. Preheat oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil.

3. Place the peppers upright in a 9×13 baking dish and pre-bake for 10–12 minutes to soften.

4. Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, then add garlic and cook for 30 seconds.

5. Add the ground beef or turkey to the skillet. Cook until browned and no longer pink. Drain excess grease if necessary.

6. Season the meat mixture with Italian seasoning, smoked paprika, salt, and black pepper. Stir well to combine.

7. Remove from heat and transfer the meat mixture to a large mixing bowl. Add the cooked rice and tomato sauce. Stir until well incorporated.

8. Spoon the mixture into each pre-baked pepper, pressing gently to compact the filling.

9. Return the stuffed peppers to the baking dish and bake uncovered for 20 minutes.

10. Remove from oven, top each pepper with shredded cheese, and return to bake for an additional 10 minutes or until the cheese is bubbly and golden.

11. Serve hot. Optional: garnish with fresh herbs like parsley.