Preheat oven to 350°. Cook rice and set aside. For an enhanced flavor, cook rice with chicken stock.
Cut off the tops of the peppers, cut peppers in half, and remove the seeds.
Dice the onions and tomatoes and set aside.
Sauté the ground turkey with olive oil, salt, pepper, garlic powder, and Italian seasoning.
Add in the onions, tomato, and kale, and sauté until vegetables are cooked. Mix in the rice. Season to taste.
Stuff the peppers and top with shredded pepperjack cheese.
Bake for 30 minutes at 350°.