Prepare the green bell peppers by rinsing them, slicing in half horizontally, and removing pith and seeds. Set aside.

Cook the rice in boiling salted water according to package directions, about 20 minutes.

In a large skillet, heat olive oil over medium heat. Add garlic, mushrooms, and onion, then cook until softened. Add ground turkey and cook for 10 minutes, breaking it up into fine pieces.

Stir in tomato sauce, Italian seasoning, cooked rice, and shredded mozzarella. Mix well and remove from heat.

Preheat oven to 350°F. Arrange peppers upright in a 9x13 baking dish and stuff with turkey mixture. Add extra filling around peppers if needed. Top with more cheese.

Bake uncovered for 40–45 minutes until peppers are tender and filling is cooked through. Garnish with fresh basil and extra cheese.