Preheat the oven to 375°F.

Slice the tops from the bell peppers and remove the internal seeds, stem and membrane. Arrange the peppers open side up in a glass casserole dish.

Finely chop the onion and pepper tops. Mince the garlic.

Set an extra-large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the onion, peppers, ground turkey, salt, black pepper, oregano and thyme. Cook the turkey and vegetables breaking up the meat with a spatula, until it is thoroughly browned and the vegetables are soft, 7-8 minutes. Stir in the garlic and cook until fragrant, 30 seconds longer.

Add the diced tomatoes and rice to the skillet, and stir to combine with the turkey. Reduce the heat to medium-low, and simmer for 2-3 minutes. Remove the skillet from the heat.

Divide the turkey mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheese.

Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.

Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.

Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, about 50 minutes.

Remove the foil and continue baking until the cheese on top is golden brown, 10-15 minutes.

Check to see that stuffed peppers are done. Remove from oven or add time as needed.

Allow the peppers to rest for 5-10 minutes. Serve and enjoy.