Over medium heat, spray a large oven proof skillet with cooking spray so that the bottom is coated. Add ground turkey and break up, cooking until it begins to brown. (About 4 minutes.)
Add in the basil, oregano, salt, and pepper. Stir to combine.
Add in the peppers, onions, and garlic. Saute, stirring often, until the peppers are tender. About 5 to 7 minutes.
Pour in the chicken stock, diced tomatoes, tomato sauce, and uncooked rice. Stir to combine and bring to a boil. Once bubbling well, turn the heat down to medium low. The bubbles should be about the size of peas.
Stirring often, let your casserole simmer for 20 to 25 minutes or until the rice is tender. Simmer uncovered, and make sure to scrape the bottom of the dish as you stir so no rice sticks there.
Stir in half the mozzarella cheese. Top with the remaining half and put under the broiler just long enough for the cheese to melt. Serve and enjoy!