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

Wash the peppers, slice off the tops (reserving them), and scoop out all seeds and white membranes. 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 over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until fully browned (6-8 minutes). Drain and discard any excess fat.

Reduce heat to medium. Add the chopped onion to the skillet and sauté for 4 to 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Pour approximately half of the can of crushed tomatoes into the mixture (reserve the other half). Stir in the Italian seasoning, Worcestershire sauce (if using), and salt and pepper to taste. Simmer for 3 minutes.

Remove the skillet from the heat. Fold in the 1 cup of cooked rice until evenly combined. Carefully fill each bell pepper with the prepared stuffing mixture, packing firmly.

In the bottom 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 prevents drying and promotes steaming.

Cover the baking dish tightly with aluminum foil. If desired, you may use the reserved pepper tops as 'lids'.

Bake in the preheated 375°F (190°C) oven for 35 to 45 minutes, or until the bell peppers are fork-tender.

Remove the dish from the oven and carefully remove the foil. 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.