Preheat oven to 400 F.
Prepare rice as directed.
Slice tops off peppers, cut membranes and seeds out of core and rinse. Set aside.
Brown turkey and onion until turkey is no longer pink. Drain grease.
In medium bowl, mix prepared rice, cooked turkey and onion, tomato sauce, taco seasoning, corn, pepper and green chiles until incorporated.
Spray a rimmed baking dish with nonstick baking spray. Fill prepared bell peppers with turkey-rice mixture and place each upright in baking dish. If necessary, crinkle aluminum foil into balls and support peppers to ensure they stay upright during baking.
Place in oven and bake for 40 minutes.
Remove from oven, lay slices of queso fresco on each pepper and return to oven for an additional 7-8 minutes or until cheese melts.
Arrange peppers on a serving dish in the order of the Mexican flag: green, yellow (to represent white) and red. Serves 3. Recipe may be doubled.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.