In a large skillet, brown the ground turkey, breaking it up as much as possible. Season with salt & pepper.
Once turkey is cooked, drain most (not all) of the excess fat and return turkey to the pan.
Add onion, garlic, black beans, cilantro, jalapeno pepper, tomatoes and cumin.
Cover and simmer on low for about 10 minutes.
Remove lid, add frozen corn and stir and cook until the corn is heater through and all the liquid is reduced.
Preheat oven to 350
Fill red pepper halves (that you have previously seeded and removed the stem) with the turkey mixture and place in an oven-proof dish.
Add chicken broth to the bottom of the dish and cover pan tightly with foil.
Bake for about 35-40 minutes until peppers begin to soften.
Remove foil and top each pepper with cheese.
Return dish to the oven (uncovered) and bake about another 5 minutes or until the cheese is melted.