Add 1/2 cup of uncooked white rice to 1 cup of boiling water. Add one packet of Goya Sazon seasoning. Reduce to low. Simmer with the lid on until cooked.

While the rice simmers, open the package of turkey and add it to a frying pan. Add the Goya Adobo seasoning to season it. Cook, breaking the meat up into small pieces as you go.

After the meat cooks, add the diced yellow onion, the can of corn and diced tomatoes, the second pack of Goya Sazon Seasoning, to the pan and combine.

Preheat your oven to 400 degrees.

Use a slotted spoon the remove the contents of the frying pan, leaving the liquid (including any turkey fat) behind. Place it it a large mixing bowl. Add the one cup of cooked, seasoned rice. Fold until all ingredients are well combined.

Spoon enough 1/6 of the mixture into each of the green bell peppers.

Place the stuffed peppers into a shallow baking pan. Cook for 45 minutes, or until the green pepper is tender. Don't overcook--it will all fall apart when you dig in!

Remove from the oven, and top with a nice big dollop of Goya Recaito Cilantro topping for a final layer of flavor.