1. 1. Prepare the Bell Peppers: Preheat your oven to 375 F (190 C). Wash the bell peppers thoroughly, then cut them in half lengthwise and carefully remove all the seeds and membranes. Place the pepper halves cut-side up in a 9×13 inch baking dish.

2. 2. Saute the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes, until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3. Brown the Meat: Add the ground turkey or beef to the skillet with the onions and garlic. Break up the meat with a spoon and cook until it’s fully browned and no longer pink. Drain any excess grease from the skillet.

4. 4. Combine the Filling: Stir in the diced tomatoes (with their liquid), tomato sauce, cooked brown rice, chopped fresh parsley, dried oregano, salt, and black pepper into the skillet with the meat mixture. Let it simmer gently for about 5 minutes, allowing the flavors to meld together.

5. 5. Stuff the Peppers: Carefully spoon the prepared meat and rice mixture evenly into each bell pepper half, mounding it slightly.

6. 6. Add the Cheese and Bake: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of each stuffed pepper. Cover the baking dish loosely with aluminum foil.

7. 7. Bake Until Tender: Bake for 25 minutes with the foil on. Then, remove the foil and continue baking for another 5-10 minutes, or until the peppers are tender-crisp and the cheese is melted and bubbly with a slight golden hue.

8. 8. Serve Hot: Garnish with extra fresh parsley if desired, and serve immediately.