Preheat your oven to 350 degrees F (175 degrees C). Slice each bell pepper in half lengthwise and remove the seeds and ribs. Arrange the halved peppers cut-side up in a greased 9×13 baking dish.

Lightly brush or spray each pepper with olive oil and season with salt and pepper. Bake for about 15 minutes until they begin softening slightly, then remove from the oven to cool.

In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add the ground turkey and cook until browned, about 2-3 minutes. Sprinkle one tablespoon of taco seasoning onto the meat during cooking.

Add chopped onions and minced garlic to the skillet and continue cooking until softened. Then add the remaining taco seasoning, corn, and black beans, cooking briefly for about one minute.

Stir in two cups of tomato salsa and cooked brown rice. Let everything simmer on low heat for an additional two minutes.

Divide the filling evenly among the halved bell peppers and top each with shredded cheese. Return to the oven at 350 degrees F until the cheese has melted, approximately another 15 minutes.

Remove from oven and top with sour cream, fresh cilantro, lime wedges, sliced avocado, and salsa as desired before serving.