1. Preheat oven to 375°F (190°C). 2. Cut 200g bell peppers in half lengthwise and remove seeds and membranes. Place in a baking dish. 3. Heat 5ml olive oil in a skillet over medium heat. 4. Add 50g diced onion and cook for 3-4 minutes until softened. 5. Add 6g minced garlic and cook for 30 seconds until fragrant. 6. Add 100g ground turkey and cook for 5-6 minutes until browned. 7. Add 3g chili powder, 2g cumin, and 2g paprika. Cook for 30 seconds. 8. If using frozen corn, thaw according to package instructions. If using canned corn, drain and rinse. 9. Add 75g corn kernels, 75g black beans, 100g cooked brown rice, and 60g tomato sauce to the skillet. Stir to combine and cook for 2 minutes. 10. Season with salt and pepper to taste. 11. Fill the bell pepper halves with the mixture and top with 30g shredded cheese. 12. Cover with foil and bake for 25 minutes. 13. Remove foil and bake for an additional 5-10 minutes until peppers are tender and cheese is melted. 14. Serve garnished with 5g chopped cilantro.