Cook rice according to package directions. Preheat oven to 350F (175C). Cut the tops from the peppers and remove the seeds. Cover in boiling water and cook, covered, for 1 minute. Drain on paper towels. Coat a skillet with nonsstick cooking spray and cook the onion and turkey until the turkey is browned, about 10 minutes. Drain the fat. In a large bowl, combine the soy sauce, Worchestershire sauce, ginger, 2 tablespoons of tomato sauce, and the turkey mixture. Stir in the rice, parsely, and 1 cup of the tomato sauce. Season with salt and black pepper to taste. Spoon mixture into the peppers, and place upright into 2 quart casserole dish sprayed with nonstick cooking spray. Spoon remaining tomato sauce over the peppers. Cover, and bake for 25 to 30 minutes or until completely heated through.