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Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes.
Spray a baking dish with avocado oil spray and place the bell pepper halves in the dish.
In a skillet, sauté the chopped onion and minced garlic in the olive oil until softened.
Add the ground bison (or beef/turkey) to the skillet and cook until browned, breaking it up as it cooks.
Stir in the tomato sauce, garlic powder, onion powder, chili powder, oregano, thyme, salt, and pepper.
Add the cooked rice and mix well.
Spoon the bison mixture into the bell pepper halves, filling them evenly.
Top the stuffed peppers with the shredded mozzarella cheese.
Bake the stuffed peppers in the preheated oven until the peppers are tender and the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.