Cut the tops off the peppers and slice off just enough at the bottom to allow them to stand up straight, reserving the trimmed scraps for use in the vegetables. Remove the seeds and core. Stuffing: pour the oil into a high sided skillet on medium heat and fry the onion, garlic, celery, jicama and jalapeno for 2 minutes. Stir in the cumin, the cayenne pepper, rice and stock. Bring to a boil, cover, lower the heat and simmer for 15 minutes. Stir in the turkey and the beans, remove from the heat and set aside. Put at least 3 inches of water in your steamer pot and bring to a boil. Stuff the peppers, pressing the stuffing down firmly with the back of a spoon and filling completely to the top. Put the peppers on the steamer tray, cover, and steam for 15 minutes. Remove from the heat and set aside. The vegetables: layer all the vegetable ingredients into another steamer tray, with the kale on the bottom, pepper, jicama, salt, pepper and coriander on top. Stack over the stuffed pepper tray, return to the steamer and steam for 5 minutes. The sauce: measure the yoghurt, coriander, pepper and parmesan into a bowl and mix well. To serve, split the cooked stuffed peppers down the middle from top to bottom and place on a bed of the steamed kale on individual serving plates. Top with the rest of the steamed vegetables, ladle sauce over everything and garnish with a sprinkling of the parmesan cheese, paprika and coriander.