Bell Peppers Stuffed

Heat the olive oil in a big skillet over medium heat. Add the chopped onion and simmer for 3–4 minutes, or until softened. After adding the minced garlic, sauté for an additional minute.
To the skillet, add the ground beef or turkey. Cook, using a spoon to break it up, until it's well cooked and browned. Remove any extra fat.
Combine the Filling: Transfer the cooked rice, dried basil, dry oregano, and salt and pepper into a pan along with the drained diced tomatoes. Cook, stirring, for a further two to three minutes, to allow the flavors to mingle. Take off the heat.
Stuff the Peppers: Gently put down the steak and rice mixture by spoonfuls into each bell pepper. Stuff every pepper to the brim.

Bake: Bake the baking dish for 30 minutes in a preheated oven, covered with aluminum foil. Take off the foil and cover each pepper with shredded cheese. Put the dish back in the oven and continue baking for ten to fifteen more minutes, or until the cheese is bubbling and melted.
To serve, take the stuffed peppers out of the oven and give them a little time to cool. If desired, garnish with finely chopped green onions or fresh parsley. Warm up and serve.
Savor your delicious stuffed bell peppers!