Stuffed Gypsy Peppers

1 C wild rice blend or rice of your choice
8 to 10 gypsy peppers, sliced in half and seeds removed (remove stem or leave on for garnish) or small bell peppers
1 1/2 pounds ground turkey
1 medium onion, finely minced
2 T canola or olive oil
2 cloves garlic
2 C broccoli slaw or minced celery
1 tsp poultry seasoning
2 tsp salt
1/2 to 1 tsp red pepper flakes
1 can herb and spice canned diced tomatoes
1 C crumbled feta cheese
shredded Italian cheese for topping

Spray two 8 x 10-inch foil pans with cooking spray or a large rectangular casserole.  Cook rice with water according to package instructions but drain the rice before the end of cooking time so that it is slightly undercooked.  In a large skillet, heat oil and add ground turkey, onion, garlic, and broccoli slaw and fry scramble using an egg flipper until the turkey is no longer pink.  Add the poultry seasoning, red pepper flakes, salt, rice, and undrained tomatoes.  Stir to combine.  Add the feta cheese and stir gently.  Spoon into pepper halves, mounding the filling and place in pan.   Sprinkle with cheese and cover with foil and bake for 30 minutes at 350 degrees.  Remove foil and continue to bake for 30 to 45 minutes.