Preheat the oven to 180°C.
Mix the turmeric, chilli powder, cumin, coriander, and salt in a bowl.
Roll the pork fillet in the spice mixture to coat thoroughly.
Fry the pork in olive oil until golden-brown, then roast in the oven for 8–10 minutes.
Drizzle the pepper with one tablespoon of oil and roast for 10 minutes until softened.
Sauté the onion and garlic in the remaining oil for 3–4 minutes.
Stir in the turmeric and rice, add stock, and simmer for 8–10 minutes.
Drain excess liquid from the rice and use it to fill the roasted pepper.
Garnish the pepper with chopped cashews and serve with sliced pork, dill, and soy sauce.