Preheat the oven to 350°F (175°C)

Cut the peppers in half through the stem and remove the stem. Scoop out the seeds and membrane. Place the peppers cut-side up in a baking dish just large enough to hold them.

Heat 2 tsp olive oil in a large skillet on medium-high heat. Add in the turkey, season it with salt and pepper, and cook, breaking it apart as it cooks, until cooked through and lightly browned, about 8 minutes. Remove it from the skillet.

Wipe out the skillet, reduce the temperature to medium and add remaining olive oil. Add the chopped onions and cook until soft, about 3-4 minutes. Then add the garlic and cook for one more minute.

Add the tomatoes and ½ cup of broth. Season with salt, pepper, Worcestershire sauce, and oregano. Cook until heated through, about 4 minutes, then stir in the cooked turkey and instant rice. Taste and adjust the seasoning. Stir in 1/2 cup of the cheese.

Divide the filling between the pepper halves. Sprinkle peppers with the remaining cheese and pour the broth in the baking dish. Tightly cover the baking dish with aluminum foil.

Bake for 30 minutes then uncover and bake for another 20 minutes until the peppers are soft and the cheese is browned.