Carefully slice the green chiles lengthwise and remove the seeds and membranes.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the cooked rice, diced tomatoes, cumin, chili powder, salt, pepper, and half of the cheese. Cook for another 2-3 minutes until everything is well combined and heated through.
Remove the skillet from heat and fold in the chopped cilantro if using.
Stuff each green chile with the turkey and rice mixture, pressing down gently to pack them in.
Place the stuffed chiles in a baking dish and sprinkle the remaining cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve the stuffed chiles hot with sour cream and lime wedges on the side.
Notes
You can substitute ground turkey with ground beef or chicken if preferred.