Par cook the peppers (microwave for 6 minutes in a dish with ½ inch or so of water on bottom). Cover the dish with plastic wrap before microwaving.
Preheat oven to 375 degrees and position rack to center of oven.
If you don't have cooked rice on hand, prepare enough to make 2 cups of cooked rice and set aside.
On stove top, using a large pot, saute chopped onion in a few tablespoons of olive oil over medium high heat until translucent and then add mushroom.
Continue cooking onions and mushrooms until the water from mushrooms has mostly burned off.
Add ground turkey and continue cooking over medium high heat until the meat is mostly browned.
Add pizza sauce, herbs/seasonings (oregano, fennel, salt, pepper, and red pepper) and tomato paste, cooked rice, vinegar, and combine well. Continue cooking over medium heat until all ingredients are warmed through (2 to 3 minutes).
Add mozzarella cheese and stir until cheese has incorporated and melted.
Remove from heat and set aside to cool slightly.
Place peppers in a large baking dish and stuff with the filling. I used a 11 x 15 dish - you can bake in two batches if you only have a smaller pan.
Slowly pour about 1 to 2 cups of water in bottom of pan and add ¼ cup of wine (wine is optional). Be careful not to pour water on top of peppers only between them. Use only enough liquid to cover the bottom of the pan (the purpose is to create a moisture for peppers to continue softening.)
Cover loosely with aluminum foil and bake for about 30 to 40 minutes at 375F. About 10 minutes before finishing, uncover, top with provolone slices and basil and bake until cheese is melted.