Make the filling first. Take 1 tablespoon of olive oil and brown the ground turkey using a large frying pan for 5 minutes. The heat should be set to medium-high. Make sure that the turkey is cooked through. Now add garlic and onion and cook until softened. This might take about 5 more minutes. Put the taco seasoning, stir and cook for a few minutes. Sprinkle in the corn, cook for 2 minutes, add tomato paste and let the mixture simmer for a few more minutes.

Include the cooked brown rice. Season with kosher salt and pepper. On low heat, let it simmer for a few minutes. Remove the pan from heat and allow it to cool slightly.

Prepare the peppers while the filling is cooking. Slice the peppers' ends by stemming off each about ¼ inch from the top. Scoop out the seeds and ribs using your hands or a spoon. Place the peppers into a microwave-safe dish. Also, add 1.4 cups of water. Cover the dish with plastic wrap. Put it in the microwave and cook it on high for 5 minutes. Let the peppers soften while retaining their shape. In the meantime, preheat the oven to 350 °F. Pour any excess water out of the bell peppers. Place them into an oven-safe baking dish. Sprinkle salt and pepper on the peppers.

Fill and bake the peppers. You must carefully divide the filling in all the peppers, then top them with cheese. Bake them for 15 to 20 minutes until the cheese melts and mixes well.

Remove the peppers from the oven. Allow them to cool for a few minutes. Top each with sour cream, lime juice, and some cilantro.

Serve immediately and enjoy the goodness!