Wash peppers, cut off tops and remove seeds, cores and membranes.
Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeño. Sauté over medium low heat, stirring for 10 minutes or until tender.
Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
Stir in brown rice, corn, peas and 1/2 cup of the cheese.
Pour tomato sauce in bottom of 9 x 13-inch pan.
Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.