Wash the red bell peppers, slice off the tops, and remove the seeds. Stand each pepper upright in a baking dish.

In a large skillet, cook the ground turkey until fully browned. Drain excess fat if necessary. Add cumin and salt, then stir in the crushed tomatoes, black beans, and corn. Simmer for 15 minutes.

Meanwhile, cook jasmine rice according to package instructions.

Combine the cooked rice with the turkey mixture. Stuff each pepper with the mixture. Cover the dish with foil and bake at 350°F for about 40 minutes.

Remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 5 minutes until cheese melts.

Garnish with sliced green onions before serving.