Healthy enchilada stuffed peppers

Healthy enchilada stuffed peppers 5 large bell peppers, tops cut off and insides hollowed out 1 pound ground turkey 15 oz. can black beans, drained and rinsed 1 c. corn 1 1/2 c. shredded cheddar cheese 10 oz. can enchilada sauce 1 tsp. cumin 1/2 tsp. salt Place the prepared peppers in a greased 7x11 baking dish. Set aside. In a large skillet, brown turkey until cooked through. Remove from heat and add black beans, corn, cheese, enchilada sauce, cumin and salt. Stir evenly to combine. Stuff each pepper until completely full then cover with foil Bake at 350 for 1 hour. Remove the foil, sprinkle with a little more shredded cheese and bake uncovered for another 5 minutes or until the cheese is melted