Preheat oven to 350 degrees F. Cut sweet peppers in half lengthwise; remove seeds and membranes. Bring a large pot of water to boiling. Working in batches, add peppers and cook for 2 to 3 minutes or until crisp-tender; drain.
In a large skillet heat oil over medium-high heat. Add red onion, mushrooms, and garlic; cook about 5 minutes or until onion is tender and mushrooms are just starting to brown, stirring occasionally. Reduce heat to medium. Stir in tomatoes, olives, and crushed red pepper; cook and stir for 1 to 2 minutes or until tomatoes start to soften. Remove onion mixture from skillet.
Add ground meat to skillet. Cook over medium-high heat about 5 minutes or until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in the 1/4 cup water, the tomato paste, cumin, and salt; cook and stir until heated through. Stir in onion mixture, bulgur, and cilantro. Spoon mixture into pepper halves.
Place stuffed peppers in an ungreased 3-quart rectangular baking dish; add just enough water to cover the bottom of dish. Bake, covered, for 20 minutes. Sprinkle with cheese. Bake, uncovered, for 10 minutes more. Serve with Cucumber and Cilantro Yogurt Sauce.
Cucumber and Cilantro Yogurt Sauce
In a medium bowl combine yogurt, cucumber, cilantro, salt, lemon peel and pepper.