1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Slice the bell peppers in half from top to bottom and remove seeds and membranes. Arrange them cut side up in the baking dish and sprinkle with a pinch of salt.

3. Pour the water into the bottom of the dish, cover tightly with foil, and bake the peppers for 12–15 minutes, until they just begin to soften. Remove from the oven and set aside, keeping the oven on.

4. While the peppers par-bake, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until softened.

5. Stir in the minced garlic and cook 30 seconds, just until fragrant.

6. Add the ground turkey to the skillet, breaking it up with a spoon. Cook until no longer pink, about 5–7 minutes.

7. Sprinkle the taco seasoning, kosher salt, and black pepper over the turkey and stir to coat evenly.

8. Reduce the heat to medium and stir in the cooked rice, black beans, corn, diced tomatoes with green chilies, and tomato sauce.

9. Let the mixture simmer for 3–5 minutes, stirring often, until thickened and most of the excess liquid has reduced.

10. Remove the skillet from the heat and stir in the chopped cilantro, lime juice, and 1 cup of the shredded Mexican cheese blend until the cheese is melted and the filling is creamy.

11. Spoon the turkey mixture into each par-baked pepper half, mounding the filling slightly.

12. Sprinkle the remaining 1/2 cup cheese evenly over the tops of the stuffed peppers.

13. Return the dish to the oven, uncovered, and bake for 15–18 minutes, or until the peppers are tender and the cheese is melted and lightly browned.

14. Garnish with extra cilantro and an extra squeeze of lime juice before serving, if desired.