Step 1: Prepare the Peppers
Preheat your oven to 350°F.

Grease a 9×13-inch oven-safe baking dish to prevent sticking.

Slice each bell pepper in half from top to bottom, removing the seeds and any white membrane inside.

Arrange the pepper halves cut-side up in the prepared baking dish, ready for filling.

Step 2: Cook the Meat and Vegetables
Heat the olive oil in a large sauté pan over medium-high heat.

Add the chopped onion and cook for about 2-3 minutes until it starts to soften.

Stir in the minced garlic and cook for another minute, being careful not to let it burn.

Add the ground turkey or beef, breaking it up with a spatula, and cook until browned, about 7-8 minutes.

Step 3: Build the Filling
Once the meat is fully cooked, remove the pan from the heat.

Stir in the tomato sauce, taco seasoning, black beans, frozen corn, and cooked rice.

Mix everything thoroughly until the filling is well combined and coated with the sauce.

Taste and adjust the seasoning if needed — sometimes I add an extra pinch of taco seasoning for more kick.

Step 4: Stuff the Peppers
Spoon the turkey or beef filling into each pepper half, packing it down gently to fill all the crevices.

You should have about 3/4 cup of filling per pepper, depending on the size of your peppers.

Top each filled pepper with a generous sprinkle of shredded cheddar cheese.

The cheese will melt beautifully over the top, creating that classic stuffed pepper look.

Step 5: Bake and Serve
Bake the peppers uncovered in the preheated oven for 15-20 minutes.

The cheese should be melted and bubbly, and the peppers should be tender enough to pierce easily with a fork.

Remove from the oven and let cool for a few minutes before serving.

Serve hot, garnished with fresh cilantro, sliced jalapeños, sour cream, or salsa if desired.