Heat a large, deep skillet over medium heat. Add the olive oil if your ground turkey is very lean.

Add the ground turkey, chopped onion, and chopped green bell pepper. Cook for 6–8 minutes, breaking up the turkey as it cooks, until the meat is no longer pink and the vegetables begin to soften.

Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.

Add the undrained diced tomatoes, tomato sauce, uncooked rice, water or chicken broth, Italian seasoning, salt, and black pepper. Stir thoroughly so the rice is distributed through the liquid.

Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for about 18–22 minutes, stirring once or twice to prevent sticking, until the rice is tender.

Remove the skillet from the heat and sprinkle the cheddar cheese evenly over the top. Cover for 2–3 minutes, allowing the residual heat to melt the cheese.

Let the skillet rest for 5 minutes before serving. This gives the rice time to finish absorbing the sauce and helps the finished dish reach a thicker, less watery texture.