In a large skillet, over medium-high heat, heat the olive oil. Once it is hot, add turkey, onions, garlic and mushrooms.
Brown the turkey for 5-7 minutes, continually stirring and breaking up the meat with a rubber spatula or a wooden spoon.
Once the meat is cooked until there is no pink, or until 165 F degrees, add the taco seasoning and the salsa. Stir and cook for 1-2 more minutes. Remove from the heat
Pour 1/4 cup water into your slow cooker or instant pot. Place a small metal rack on top of the water.
Place the stuffed peppers on the metal rack. Cover and cook on low for 2 hours, or until the peppers are tender.
Serve the peppers on a plate, topped with a touch of cilantro. Discard the liquid in the slow cooker. Enjoy!