Preheat your oven to 375°F (190°C). Drizzle 1 tablespoon of olive oil over the halved and seeded bell peppers. Place them cut side up in a baking dish and bake for 10 minutes until they begin to soften.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent and the garlic is fragrant.

Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and no pink remains, about 5-7 minutes. Ensure the meat is evenly cooked by stirring frequently.

Stir in the cooked rice, dried oregano, dried basil, salt, and black pepper. Mix well to combine, allowing the flavors to meld. The mixture should be aromatic and evenly seasoned.

Pour in the tomato sauce, stirring to coat the turkey mixture thoroughly. Let it simmer for 3-4 minutes until slightly thickened, ensuring the sauce is well absorbed by the rice.

Take the bell peppers out of the oven and set them on a stable surface. Using a spoon, carefully fill each pepper half with the ground turkey mixture. Press the filling gently to ensure it is evenly distributed and fills the pepper without spilling over the edges. This helps maintain a neat presentation.

Generously sprinkle shredded mozzarella cheese over each stuffed pepper, ensuring it is evenly distributed across the surface. As the peppers bake, the cheese will melt smoothly, forming a bubbly, golden-brown layer. This visual cue indicates the cheese is perfectly melted and ready to serve, enhancing the dish's appeal.

Place the stuffed peppers back into the oven and continue baking for another 15 minutes. Look for the cheese to become bubbly and develop a light golden-brown color, which signals that the dish is fully cooked and ready to be served.

After removing the stuffed peppers from the oven, allow them to rest on a cooling rack for approximately five minutes. This brief pause helps the filling to firm up, ensuring that it holds together well when you slice into the peppers. The cooling time also prevents burns from the hot filling.

Once the stuffed peppers are fully cooked, remove them from the oven and let them cool slightly for a few minutes. This allows the flavors to meld together beautifully. Serve them while still warm, enjoying the soft texture of the bell peppers paired with the savory turkey and melted mozzarella cheese filling.