Empty can of tomatoes into a medium bowl and break tomatoes up - I just get in there and squish them with my hands, removing the stems ends if needed.

Cut each pepper in half from top to bottom. Remove stems, and seeds, along with any white pith inside. Set aside.

Heat olive oil in wide, nonstick saute pan. Add turkey, break apart a bit, then do no disturb for about 5 minutes, to allow meat to get some nice color on it.

Sprinkle meat with about 1/2 teaspoon kosher salt, a few fresh grind of black pepper, and stir around to break up as it cooks.

When about 75% of the pink is gone, add the carrot and celery and cook about 5 minutes.

Add the rice, garlic, and about 1 cup of the tomatoes.

Taste and add salt and pepper if needed [it will be]

Mix together and bring up to a simmer for 6 or 7 minutes - it should not be at all soupy, so if it is, raise the heat a bit and cook and stir until it reduces down.

Stir in scallions and pesto.

Spoon about 1/2 cup of remaining tomatoes over the bottom of an 11 by 9 inch baking dish.

Fill the pepper halves and arrange them in the dish, kind of propping them against each other if needed, to keep them level. Top each one with a generous spoonful of the tomatoes, and pour any remaining tomatoes in the bottom of the dish.

Cover the dish with foil and bake at 350º for 30 minutes. Uncover and bake another 30 minutes, till peppers are easy to pierce with the tip of a sharp knife. Top each with a generous sprinkle of freshly grated Parmesan and bake another 5 minutes. Serve with a green salad, and maybe a side of garlic mashed potatoes.