Preheat the oven to 400 degrees.
In a large skillet over medium heat, cook the ground turkey until it is cook through and is no longer pink. As the ground turkey is cooking, break it into small pieces.
Stir in the black beans, taco seasoning, and water. Cook for 5 minutes or until bubbly and the liquid in the meat mixture has slightly thickened.
Remove from the heat and stir in 1 cup cheese, 1 cup salsa, and rice. If the pan isn’t large enough to accommodate all ingredients, pour the taco mixture into a large mixing bowl and then stir in the other ingredients. Set the filling aside.
Cut the tops off of the peppers and remove the seeds and ribs.
Pour the last cup of salsa into the bottom of a 9 x 13 baking dish.
Divide the filling among the bell peppers. Then arrange the stuffed peppers side-by-side in the pan. If there’s leftover filling, then place it into the dish around the peppers.
Cover with foil and bake for 45 -50 minutes or until the peppers are tender and cheese melts.
Place the peppers back in the oven for another 5 minutes or until the cheese melts. You can also broil the peppers to melt the cheese.
Enjoy hot with sour cream, cilantro, or other Mexican-inspired toppings.