Preheat the oven to 375°F and lightly coat a 9x13-inch baking dish with nonstick spray. Cut the bell peppers lengthwise, removing seeds and membranes. Place them cut side up in the dish, ensuring they are ready to be filled.

Warm the olive oil in a large skillet over medium-high heat. Add the ground chicken or turkey, along with the Italian seasoning, garlic powder, salt, and red pepper flakes. Sauté the mixture, breaking up the meat as it browns, until fully cooked, about 4 minutes. Drain any excess liquid before adding the can of diced tomatoes, including the juices. Allow the mixture to simmer for about a minute to meld the flavors.

Take the skillet off the heat, and gently stir in the cooked rice (or farro), half the Mozzarella, and ¼ cup of Parmesan. Generously fill each bell pepper with this savory mixture, and sprinkle the remaining Mozzarella and Parmesan on top for an extra cheesy finish.

Add a small amount of water to the base of the pan, just enough to cover the bottom lightly. Bake the peppers, uncovered, for 30 to 35 minutes, or until the peppers are tender and the cheese has melted into a golden layer. Garnish with fresh basil before serving and enjoy them while hot.