• Preheat oven to 400℉.

Prep the Bell Peppers

• Rinse and dry the bell peppers. Cut the bell peppers in half lengthwise. Remove the stems, core, seeds and membranes.
• Place the pepper halves, cavity face up, on a foil lined baking pan. Bake for 20 min to soften the peppers.
• When the peppers are done remove them from the oven. Use a clean paper towel to remove any liquid that accumulated in the pepper cavities. Set the peppers aside.

Prepare the Filling

• While the peppers are baking, place the ground turkey into a skillet. Break up the ground turkey with a wooden spoon or meat chopper if you have one. Add ½ c water to the skillet and cook the ground turkey until it is done. As it is cooking, continue to use the meat chopper or wooden spoon to break it up into crumbles.
• When the ground turkey is done, drain it and place it in a mixing bowl. Set it aside for the time being.
• Add the olive oil to the skillet and start to heat it. Sauté the chopped onion and bell pepper until they are tender.
• Add the cumin, chili power, coriander and paprika to the sautéed onion and bell pepper and continue to sauté for an additional 1 min or until the spices are aromatic.
• Add the cooked ground turkey back to the skillet with the veggies and spices. Add 2/3 c water to the skillet. Stir the skillet contents until the spices and veggies are evenly distributed throughout the ground turkey. Simmer the skillet contents until most of the water is evaporated. Add salt and pepper to taste and mix it in.
• Add 9 oz of the turkey mixture to a mixing bowl. Transfer the rest of the turkey mixture to a freezer container and freeze for later use. (See note at the bottom.)
• Add the thawed corn and 4 tbsp of the shredded fat free cheddar to the turkey mixture. Toss to evenly distribute the corn and cheese throughout the turkey mixture.
• Stuff the bell pepper halves with the turkey mixture.
• On a plate, toss the Velveeta shreds with the remaining 4 tbsp of the fat free shredded cheddar. Top the stuffed peppers with the shredded cheese mixture.
• Place the peppers in the oven and bake an additional 10 min. to heat them through and melt the cheese.