In a skillet over medium heat, add Olive Oil (2 tablespoon). Cook Onion (1) and Cubanelle Pepper (1/2) until translucent, about 2 minutes.
Meanwhile, into a pot with boiling water, add Assorted Color Bell Peppers (4). Cook for 5 minutes to soften.
Into the skillet, add Garlic (3 clove) and Ground Turkey (1 pound). Cook, stirring, for 5-7 minutes.
Add Chicken Bouillon Cube (1), Fresh Oregano (1/4 teaspoon), and Dried Basil (1/2 teaspoon). Stir in. Add Tomato Paste (2 tablespoon) and season with Ground Black Pepper (to taste).
Stir in White Rice (1 1/2 cup). Add Tomato Sauce (8 ounce) and mix to combine.
Spoon rice filling into each pepper and top with Mozzarella Cheese (to taste). Place finished peppers in an oven-safe dish.
Bake at 350 degrees F (180 degrees C) for 15-20 minutes.