Heat oven to 375. Cook rice according to directions.
Heat oil in a large skillet over medium-high heat add the scallion whites and ground turkey cook until turkey is no longer pink, breaking turkey meat as it cooks. (3-5 min)
Stir in the corn, chiles, cumin, cooked rice, 2oz Monterrey Jack salt & pepper
Put red peppers in 9-by-13 baking dish, cut side up. Divide turkey mixture among the bell peppers, add 1/2 cup water to dish, cover tightly with foil and bake until peppers are soft (30 - 40 min)
Uncover, sprinkle with remaining Monterey Jack and bake uncovered 5 - 7 minutes until browned.
In a small bowl, whisk together yogurt and 1/4 cup of water. Drizzle over peppers. Top with green scallions and salsa
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