Cook the rice according to package instructions. Add ½ tsp of turmeric powder to the water while the rice is cooking to naturally turn the rice yellow.
While the rice is cooking, put the drained and rinsed jackfruit, ½ cup water, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder, and ½ tsp onion powder into a large saute pan over medium heat. Stir to combine the seasonings with the jackfruit, cover it, and let it cook for 30 minutes. Use a spatula or potato masher to break up the chunks of jackfruit.
Preheat the oven to 350 degrees.
While the jackfruit and rice are cooking, prep the bell peppers. Cut off the tops and remove the seeds and membranes.
Add the cooked rice and 1 cup of salsa to the pan with the cooked jackfruit. Mix it well and fill each pepper with the rice mixture. If you want to top the peppers with shredded vegan cheese, add it now.
Add 2 tbsp of water to the bottom of a casserole dish to stop the peppers from sticking. Arrange the peppers to fit snugly in the casserole dish. Cover and bake the peppers for 30 minutes or until tender. Top with fresh lime juice, guacamole, cilantro, vegan sour cream, and jalapenos.