Preheat oven to 350 degrees F (175 degrees C).
Brown the ground turkey (or beef) in the pan and drain.
Cut off the tops of the peppers. Remove the seeds and membranes of the bell peppers and save the tops. (Slice the bottoms of the peppers if necessary so that they will stand upright). Take 1 extra red bell pepper and cut it into pieces lengthwise. Cut out 1 claw using a knife then use that piece as a guide to cut the rest. Use the scraps to cut out the little feet as well. Set the claws and feet aside.
In a bowl, mix the browned turkey, cooked brown rice, 1 1/2 cans tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning and pour over the stuffed peppers. Top them with the shredded mozzarella cheese.
Place the tops on and bake for 45 minutes in the preheated oven until the peppers are tender.
Remove from oven and attach the claws on the sides using toothpicks. Cut a Babybel in half and attach those on the top using a toothpick. Cut the ends from olives and pressed them on for the pupils.