Preheat grill to medium heat (~325°-375°F).

Using a medium saucepan, combine the rice and water. Place over medium heat until water begins to boil. Cover pan and remove it from the heat. Let sit for 20 minutes. (Note: Don’t uncover pan during this 20 minutes or the rice will not fully cook!)

Meanwhile, cook the ground turkey and diced onion in a large skillet over medium heat for 8-10 minutes, or until evenly browned. Drain any excess liquid from the skillet.

Add the cooked rice, corn, black beans, green chilies, 1 cup of salsa, cumin, chili powder, salt, pepper and ½ cup pepper jack cheese to the skillet with the turkey. Cook for 2-3 minutes, or until heated through.

Slice a thin layer off the top of each pepper. Remove seeds and inner membrane; rinse peppers. Place peppers upright in disposable aluminum pan. (Tip: If the peppers don’t stand upright, slice a thin portion off the bottom of the pepper.)

Spoon turkey filling into each of the peppers.

Pour 1/2 cup of water into bottom of pan. Cover dish tightly with foil and place on the grill for 40 minutes at medium to medium-low heat.

In a small bowl, combine the panko bread crumbs with the remaining ½ cup of pepper jack cheese. Remove peppers from the grill and sprinkle mixture evenly over the top of each pepper. Place a jalapeno slice on the top of each pepper.

Return peppers to grill and cook uncovered for 8-10 more minutes, or until bread crumbs are golden brown and internal temperature of turkey reaches at least 165°F.