Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In one provided tray, combine peppers and 2 tsp. olive oil. Spread into an even layer.

Bake uncovered in hot oven until slightly tender, 10-12 minutes.

While peppers bake, continue recipe.

In a mixing bowl, combine ground turkey, panko, adobo seasoning, 1/4 tsp. salt, and a pinch of pepper. Form turkey mixture into 12 evenly-sized meatballs. Place meatballs in second provided tray.

Drain beans.

After 10-12 minutes, carefully remove peppers from oven. Add corn, beans, fajita seasoning, and 1/4 tsp. salt to tray with peppers and stir to combine. Tray will be hot! Use a utensil. Top evenly with cheese and cover with foil.

Bake both trays (meatballs uncovered, succotash covered) in hot oven until vegetables are tender and meatballs reach a minimum internal temperature of 165 degrees, 22-25 minutes.

While meal bakes, tear cilantro leaves.

In another mixing bowl, combine cilantro, sour cream, a pinch of salt and pepper, and 2 tsp. water. Set aside.

Carefully remove trays from oven.

To serve, garnish meatballs with crema. Bon appètit!