• Arrange the prepared bell peppers in a 9"x13" baking dish.
• Heat a skillet on med-high heat. Add the olive oil and onion. Cook until onion is tender.
• Add the ground beef or turkey and cook, stirring and breaking up the chunks, until the meat is mostly cooked.
• Add 1 tsp of the salt, ½ tsp of the pepper, 1 tsp of the garlic powder, the onion powder, paprika, and 1 tsp of the Italian seasoning. Stir well and continue cooking until the meat is cooked through.
• Take the meat mixture off the heat and add the Worcestershire sauce. Stir.
• Transfer meat mixture to a lg bowl. Then add the cooked rice and 1/4 cup ketchup. Stir.
• Mix in 1 cup of the shredded cheese.
• Spoon the meat mixture into the bell peppers and fill all of them to the top, if possible.

Make the Sauce

• In same bowl used for the meat mixture, add the crushed tomatoes, ½ tsp of the salt, ¼ tsp of the pepper, ½ tsp of the garlic powder, and ½ tsp of the Italian Seasoning. Stir well. Then pour evenly over the filled peppers.
• Add ½ cup of water to the bottom of the baking dish (this helps with steaming).
• Cover the baking dish with a piece of sprayed foil, as tight around the edges as you can get it.
• Bake in a 375° F oven for 45 minutes, or until the peppers are tender.
• Take off the foil and top each pepper with some of the remaining cheese (or use more or less to taste).
• Place back in the oven and bake until the cheese melts.