Preheat your oven to 190°C (375°F). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up in a baking dish.

Heat 15ml (1 tbsp) of olive oil in a large skillet or pan over medium-high heat. Add the lean ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.

Add the finely chopped onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the diced zucchini and carrot to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.

Stir in the cooked brown rice, undrained diced tomatoes, dried oregano, and dried basil. Season with salt and black pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld.

Carefully spoon the turkey and vegetable mixture evenly into each prepared bell pepper half, packing it gently.

If using cheese, sprinkle it over the top of the stuffed peppers. Pour about 125ml (0.5 cup) of water into the bottom of the baking dish to help steam the peppers.

Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through and slightly browned on top.

Let the stuffed peppers rest for a few minutes before serving. Serve hot.