Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Rub each pepper with olive oil and season with salt and pepper.

Place the peppers upright in a baking dish, spaced evenly for air circulation.

Cook ground turkey (or beef) in a skillet over medium-high heat for 5-7 minutes until browned.

Add diced onion to the skillet and cook for 3-4 minutes until tender. Stir in minced garlic and cook for 30 seconds.

Mix in diced tomatoes and tomato sauce. Add cooked rice, Italian seasoning, smoked paprika, and red pepper flakes, simmering for 5 minutes.

Remove from heat and fold in 1 cup of mozzarella cheese and fresh basil. Adjust seasoning if necessary.

Stuff each pepper with the filling mixture and pour 1/4 cup of water into the baking dish.

Cover tightly with foil and bake for 35 minutes. Remove the foil, add remaining cheese, and bake uncovered for an additional 10 minutes.

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