In a saucepan, combine the white rice, water, turmeric, salt, and butter. Bring to a boil, then reduce the heat and let it simmer for about 12 minutes until the rice is cooked.

Wash the red bell peppers and carefully cut off the tops. Remove the seeds and set them aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes. Then stir in the sugar, paprika, and a pinch of salt.

Add the grated or diced carrot and chopped mushrooms to the skillet. Cook for about 2 minutes, then season with salt and pepper.

Stir in the canned tomatoes, dried basil, minced garlic, chopped chili pepper, and fresh parsley. Cook for another 2-3 minutes until everything is combined.

In a large bowl, mix the cooked rice with the vegetable mixture. Add the egg, breadcrumbs, and half of the grated cheddar cheese to the bowl. Stir until well combined.

Preheat your oven to 180°C (350°F).

Fill each bell pepper with the mixture. Top them with the remaining mozzarella cheese and drizzle a little olive oil over each one.

Cover the stuffed peppers with foil and bake for 30 minutes. After that, remove the foil and bake for an additional 10 minutes until they are golden and cheesy.

In a bowl, mix together the shredded cabbage, julienned apple, and chopped spring onions. Drizzle with olive oil and lemon juice, and season with salt and pepper.

In a separate bowl, combine the plain yogurt, olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper. Mix well.

Let the stuffed peppers rest for 5 minutes after baking. Garnish them with fresh parsley, and serve with the cabbage salad and yogurt sauce on the side.