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

Wash and dry the bell peppers. Carefully slice off the tops (the stem end) and reserve them. Scoop out and remove all the seeds and white membranes from inside the peppers.

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. Cook the meat, breaking it up with a spoon, until thoroughly browned (6 to 8 minutes). Drain any excess fat and discard it.

Reduce the 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 meat mixture (reserving the remaining 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 it is evenly distributed. Carefully fill each bell pepper with the prepared stuffing mixture.

Pour the remaining half of the crushed tomatoes and the 1/2 cup of beef broth or water into the baking dish around the stuffed peppers. If desired, place the reserved pepper tops back onto the peppers like lids. Cover the baking dish tightly with aluminum foil.

Bake the covered dish 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 remove the foil and pepper tops. Sprinkle the 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.