Instructions:
- Preheat oven to 375°F (190°C). Slice the tops off the peppers; scoop out and discard the seeds and membranes. Lightly brush peppers inside and out with oil and season lightly. Arrange upright in a prepared 9x13 inch baking dish.
- Cook the rice according to package directions using the broth instead of water. Set aside.
- Heat oil in a large skillet over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic, cumin, smoked paprika, oregano, and cayenne; cook for 1 minute until fragrant.
- Add ground turkey to the skillet. Break it up and cook until no longer pink throughout. Drain off any excess grease if necessary.
- Stir in the drained green chiles, minced chipotle, black beans, and corn. Cook for 2-3 minutes to heat through.
- Fold in the cooked rice and the salsa. Mix well until everything is evenly incorporated. Taste and adjust seasoning with salt and pepper.
- Generously spoon the turkey mixture into the hollowed-out bell peppers. Add about ¼ inch of water or broth to the bottom of the baking dish.
- Cover the baking dish tightly with foil. Bake for 25 minutes. Remove foil, sprinkle cheese evenly over the tops, and return to the oven (uncovered) for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Let rest for 5 minutes before garnishing with fresh cilantro and serving hot.