Preheat oven to 350 degrees.

Prepare the rice first. Rinse 1 cup of brown rice; place in a rice cooker. Add 2 cups of water, and turn on to cook. (Will result in 3 cups of cooked rice.)

Meanwhile, in a heated skillet, add a bit of olive oil and saute the onion until it is translucent.

Add the garlic and sautee for two minutes more.

Add the ground turkey and brown together.

Add spices and stir to combine. Turn off heat and set aside until rice is finished.

When rice is finished, in a big bowl combine meat mixture, can of diced tomatoes, rice (there should be three cups), olives, and a bit of salt (optional).

Cut off the tops of the peppers and remove stems and seeds.

Prepare the baking pans. You'll probably need two in order to accommodate all the peppers. I used a 9x13 casserole dish and an 8x8 baking pan. To these pans, add the spaghetti sauce and a little bit of the water until the consistency is thinner and to your liking.

Place the peppers into the dish and stuff them with the meat mixture.

Top each pepper evenly with the cheese.

Cover with foil. Be sure to tent it so the foil doesn't stick to the cheese, and bake for 50 minutes.