1. Prepare Oven and Baking Dish:

• Preheat the oven to 350°F (175°C).
• Grease a 9×13 inch oven-safe baking dish.

2. Sauté Aromatics and Meat:

• Heat the olive oil in a large sauté pan over medium-high heat for about 3 minutes.
• Add the chopped onion and cook until softened, about 3-4 minutes.
• Add the minced garlic and cook for another minute until fragrant.  
• Add the ground turkey or ground beef to the pan. Cook, breaking up the meat with a spoon, for about 8-10 minutes, or until the meat is browned and cooked through. Drain off any excess fat if necessary.

3. Prepare the Bell Peppers:

• While the meat mixture is cooking, prepare the peppers. Slice the bell peppers in half lengthwise, from stem to bottom.
• Remove the seeds and any white inner membranes (pith).
• Place the pepper halves, cut side up, in the prepared baking dish.

4. Mix the Filling:

• Remove the skillet with the cooked meat mixture from the heat.
• Stir in the tomato sauce, taco seasoning, rinsed black beans, frozen corn, and cooked rice until everything is well combined.

5. Stuff the Peppers:

• Carefully stuff each pepper half generously with the turkey filling (about ¾ cup filling per pepper half, depending on pepper size).
• Use a spoon or your clean hands to gently pack the filling into the peppers.
• Sprinkle the shredded cheddar cheese evenly over the top of the filling in each pepper half.

6. Bake:

• Place the baking dish with the stuffed peppers into the preheated oven.
• Bake uncovered for 15-20 minutes, or until the cheese on top is melted, bubbly, and lightly golden, and the peppers are tender enough to be easily pierced with a fork. (See Tips for softer peppers).

7. Serve:

• Carefully remove the baking dish from the oven.
• Let the peppers rest for a few minutes before serving. Serve warm.