Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers, removing seeds and membranes.

Rub the outsides of each pepper with olive oil, sprinkle with salt and pepper, and stand them upright in a baking dish.

In a large skillet, cook the ground turkey or beef over medium-high heat for 5-7 minutes until browned.

Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds.

Incorporate drained diced tomatoes, tomato sauce, and cooked rice. Season with Italian seasoning, smoked paprika, and red pepper flakes, simmer for 5 minutes.

Remove from heat and stir in shredded mozzarella cheese and fresh basil, adjusting seasonings to taste.

Stuff each prepared pepper with the filling, pressing down lightly. Pour ¼ cup of water into the baking dish.

Cover with aluminum foil and bake for 35 minutes. This allows the peppers to soften and flavors to meld.

After 35 minutes, remove the foil, sprinkle remaining mozzarella cheese on top, and bake for an additional 10 minutes until cheese is bubbly and golden.

Let the stuffed peppers rest for 5 minutes. Garnish with extra fresh basil before serving.