Cut and gut bell peppers in half.

Boil chicken broth in pan with water and place bell peppers for 7 minutes. Remove and place aside.

Place ground turkey in pan over medium heat until light brown. Stir in sliced mushrooms and diced garlic.

Season with salt, pepper, and garlic salt.

Place a slice of provologne in each bell pepper. Fill halfway with rice. Fill the rest with the ground turkey stuffing.

Cover with foil. Bake for 10 minutes @ 350°F. Uncover, sprinkle with mozerella. Replace in the over, uncovered for 5 additional minutes. Remove and serve.