Preheat oven to 350ºF.
Remove seeds and stem from each bell pepper. Cook in boiling water for 5 minutes. Drain; set aside.
In a medium sized saucepan, brown beef or turkey and onion over medium heat. Drain.
Stir in salt, garlic powder, pepper, cumin, chili powder, rice, corn and half the tomato sauce.
Stuff each pepper with mixture and stand upright in an ungreased 2.5 quart baking dish.
Pour remaining tomato sauce over peppers. Cover with foil. Cook in preheated oven to 45 minutes.
Sprinkle with cheese and cook another 15 minutes uncovered, until cheese is melted and peppers are cooked through.
Serve immediately and enjoy!