1. Preheat oven to 375F.
2. Place rice, turmeric, salt and water in pot. Bring to a boil, cover and simmer until rice is cooked, about 20 minutes; set aside.
3. Remove casing from sausage and crumble into frying pan.
4. Add onion and garlic; fry over medium-high heat for 5 minutes.
5. Finely chop 1/4 cup fresh parsley. In a bowl, mix rice, parsley, and black pepper.
6. Drain the black beans and add to the mixture. Add the cooked sausage and mix thoroughly.
7. Cut the bell peppers in half lengthwise, or cut the tops off; remove the seeds and core.
8. Fill the peppers with stuffing and arrange in an oiled baking dish. Top with parmesan cheese.
9. Cover with foil and bake 45 minutes or until peppers are tender.