Preheat your oven to 375°F (190°C). Carefully cut the tops off the four large orange bell peppers and remove all the seeds and membranes inside. Using a small paring knife, carve simple jack-o-lantern faces on the front of each pepper.

Place the carved peppers upright in a baking dish.

In a skillet over medium heat, cook the ground turkey along with the diced onion for about 6 to 7 minutes, stirring occasionally, until the turkey is fully browned. Drain any excess fat.

Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the drained diced tomatoes, cumin, salt, and black pepper, then let this mixture simmer for 3 minutes.

Remove the skillet from heat and fold in the cooked brown rice and 1/2 cup of shredded Monterey Jack cheese.

Gently spoon the filling into each carved pepper, packing the mixture lightly until full. Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and sprinkle the remaining 1/2 cup of cheese on top of each pepper. Return the dish to the oven and bake for another 10 minutes or until the cheese melts and the peppers are tender.

Let the peppers rest for 5 minutes before serving to allow the flavors to settle.