Instructions

Cook the ground turkey over medium heat.  Season with salt and pepper, garlic, cumin. Add diced tomatoes, corn, and black beans and bring to a simmer. Add 1/3 cup of shredded mexican cheese, combine and remove from heat.

Turn on grill to medium heat and lightly oil to prepare for direct heat.

Wash and slice bell peppers in half length-wise and remove seeds and membrane. Lay bell peppers out on a baking sheet or tray, open-side up, and fill each pepper with about 1/2 (heaping) cup of the enchilada mix. Sprinkle with additional cheese if desired.

Place peppers directly on the grill, cover, and let cook for 15-20 minutes or until the peppers are tender and slightly charred (can cook longer if desired). Remove from grill and garnish with any desired toppings: avocado, sour cream, more cheese, you name it!