#1 Preheat your oven to 375°F #2 Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the inside of the peppers with salt and pepper #3 In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent. Add the ground beef or turkey to the skillet, breaking it up and cooking until it's browned. Drain any excess fat #4 Stir in the cooked rice, black beans, corn, diced tomatoes, half the chili powder, 1 tsp of cumin, and salt and pepper to the skillet. Mix well and cook for a few more minutes until all the ingredients are heated through. Carefully stuff the bell peppers with the meat and rice mixture, pressing down gently to pack the filling #5 In a separate bowl, mix the tomato sauce with remaining chili powder and cumin, salt, and pepper to create the sauce #6 Pour a small amount of the sauce into the bottom of a baking dish. Place the stuffed peppers in the dish. Pour the remaining sauce over the tops of the peppers #7 Cover the baking dish with foil and bake for about 40 minutes, or until the peppers are tender #8 Remove the foil, sprinkle the shredded cheese over the stuffed peppers, and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden #9 Carefully remove from the oven and let the stuffed peppers cool for a few minutes before serving.