Preheat the oven to 375ºF.
Using a sharp knife, slice the peppers in half and spoon out the ribs and seeds, then rinse. Place them in a microwave/oven safe baking dish. Pour ¼ cup water to the bottom of the dish. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Heat oil in a large skillet over medium heat. Add the ground turkey and cook for 5 minutes or until almost cooked through. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the chili powder, cumin, remaining 1 teaspoon salt, and black pepper. Brown the meat with the seasonings for 2-3 minutes. Add in the cooked rice, enchilada sauce, corn and black beans; stir to combine.
Generously stuff the peppers with the ground turkey mixture. Add a generous amount of cheese on top and bake for 20 minutes or until the cheese is bubbling and melted.
Top the peppers with fresh cilantro and other toppings of choice. Enjoy!
