Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish.
In a large skillet, brown ground turkey and onions, seasoning with salt and pepper. (I use a non-stick skillet. If you don’t, you might want to add a teaspoon or two of olive oil.) Cook, breaking up ground turkey, until turkey is cooked through and onions are softened, about 10 minutes.
Put into baking dish. Add chopped peppers, tomatoes, rice, oregano, and garlic powder. Stir well to combine. Cover tightly with foil.
Bake for 1 hour 15 minutes, remove from oven, uncover and stir. Replace foil, return to oven and bake 15 minutes more or until rice is tender. Remove foil, add cheese, and bake 5 minutes uncovered, or until cheese is melted. Let stand 10 minutes before serving. Garnish with chopped parsley if desired.
Substitute long grain white rice: prepare as directed. Bake covered for 45 minutes, stir, recover and bake for an additional 20 minutes. Top with cheese and bake uncovered for another 5 minutes.
Use lean ground beef or bulk sausage (pork or turkey) instead of ground turkey. After browning, drain off excess grease.
Vegetarian: Omit meat and substitute a can (15.5 oz.) of pinto or black beans, rinsed and drained.
Cheese: Use any type of shredded cheese you happen to have. Cheese can be omitted for a non-dairy option.
Spicy: Replace the bell peppers with poblano peppers.