Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Wash and dry the bell peppers. Using a sharp knife, carefully slice off the tops of the peppers (the stem end). Do not discard the tops.

Use a small spoon or your fingers to scoop out and remove all the seeds and white membranes from inside the peppers, creating a hollow cavity.

Lightly rub the inside and outside of the peppers with olive oil and sprinkle with salt. Place the peppers cut-side up in the prepared baking dish.

Place a large skillet or Dutch oven over medium-high heat. Add the ground beef or turkey. Cook the meat, breaking it up with a spoon, until it is thoroughly browned, approximately 6 to 8 minutes. Once cooked, carefully drain any excess fat from the skillet and discard it.

Reduce the heat to medium. Add the chopped onion to the skillet with the cooked meat and sauté for 4 to 5 minutes, until the onions are softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant. Pour approximately half of the can of crushed tomatoes into the meat mixture (reserving the remaining half for the baking sauce later).

Stir in the Italian seasoning, Worcestershire sauce (if using), and salt and pepper to taste. Simmer the mixture for 3 minutes to allow the flavors to meld.

Remove the skillet from the heat. Fold in the 1 cup of cooked rice until it is evenly distributed throughout the meat mixture. This is the finished stuffing.

Using a large spoon, carefully fill each bell pepper with the prepared stuffing mixture. Pack the stuffing firmly but do not overflow the peppers.

In the corner of the baking dish, pour the remaining half of the crushed tomatoes and the 1/2 cup of beef broth or water around the stuffed peppers. This liquid helps steam the peppers and keeps them from drying out during baking. If desired, place the reserved bell pepper tops back onto the stuffed peppers like lids.

Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated 375°F (190°C) oven.

Bake for 35 to 45 minutes, or until the bell peppers are fork-tender. The baking time will vary depending on the thickness of your peppers.

Remove the dish from the oven and carefully remove the foil. Remove the pepper tops (if used). Sprinkle the 1/2 cup of shredded cheese evenly over the top of each stuffed pepper.

Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden. Let the stuffed bell peppers rest for 5 minutes before serving.