Preheat oven to 400F. Layer a piece of parchment paper on a sheet pan.
Wash mini bell peppers. Cut off stems and ends. Slice peppers in half and remove seeds.
Place the cut peppers on prepared sheet pan, with outside edge facing pan. Flatten pepper out, by slightly breaking if needed.
Using a medium skillet, cook turkey over medium heat until done. Chop turkey into crumbles while cooking.
Add water and taco seasoning, cook over low heat for 5 more minutes. Stir constantly.
Add beans and corn into the cooked ground turkey mixture. Mix well.
Begin the layering process: layer a small amount of cheese in the bottom of each pepper (this prevents the other ingredients from sliding out).
Add the beef/bean mixture until the pepper is full to the top.
Top with cheese. Repeat with all peppers.
Cook in the oven for 10 minutes, or until cheese is melted.
Garnish with jalapeños, green onions or low fat sour cream!
TIP: This recipe is best when consumed fresh out of the oven. This recipe makes 6 servings - if making for 1 or 2 people, cut the amount of peppers in half, but still make the correct amount of meat. Save the unused meat to make tacos, place on salad or serve over rice for additional meals.