In a skillet over medium heat add the ground beef or turkey, break it apart as it cooks 5-6 minutes until brown. Add the taco seasoning according to the package directions.

Remove from heat and let cool. Transfer to a large bowl and add the drained corn, black beans, Rotel, cilantro, and half of the cheese. Season with kosher salt and pepper to taste. Stir until evenly mixed.

Cut the bell peppers in half and scoop out the seeds and white ribs. Brush with olive oil on all sides and sprinkle with kosher salt and pepper. Place them cut side up in two 9x13 casserole dishes or on a large sheet pan.

Stuff the peppers with the taco mixture.

Place in a 400 degree oven for 25-30 minutes. Sprinkle remaining cheese over top during the last 5 minutes of cooking.

Serve with optional toppings such as sour cream, salsa, hot sauce, and more fresh cilantro if desired.

Note: If you do not need 16 stuffed bell pepper halves, either cut this recipe in half to make 8 bell pepper halves or use the remaining taco filling to make freezer burritos. Just wrap in tortillas (or low carb tortillas like Ole Extreme Wellness). Wrap in foil individually and place in the freezer. When ready to serve, let thaw, remove foil, and microwave 30-45 seconds. Serve with sour cream and/or hot sauce if desired.