Preheat the oven to 375.

Place the kohlrabi in the water and bring up to a boil. Cover. Simmer and cook until the kohlrabi is soft and easily cut with a fork or spoon.

Slice gently into each pepper. Scrape out the seeds carefully. Arrange on a baking sheet. Roast for about 10-15 minutes until softened slightly. Pull out and allow to cool, just enough to handle.

Meanwhile, saute the onions in a splash of the olive oil. Once they are translucent, add another splash of oil and the corn. Saute until the corn is tender.

Scoop the kohlrabi out of the water, reserving any extra liquid, and place in a food processor. Add the bouillon, salt and queso fresco or feta. Whirl around until smooth. If needed add a splash of the cooking liquid to help it blend. If desired, zest the lime and add to the kohlrabi. Transfer to another bowl.

Place the corn, nuts, turmeric and cilantro in the food processor. Blend until smooth. Add a splash of water or broth to help it along.

Stuff the peppers with a few tablespoons of the kohlrabi puree. Fold the peppers back up. Bake for 15 minutes.

Drizzle on the sauce and bake another 5 minutes or serve the sauce alongside, warm, to be dolloped on top by each diner.

Juice the lime across the top, once cooked through.