Ingredients
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Preparation
1
Chop the vegetables.
2
Heat a large deep skillet over medium-high heat and add all the chopped vegetables.
3
Sauté for 2 minutes. Then add the rest of the ingredients, from the cooked rice through to the salt and black pepper. Stir and take the skillet off the heat.
4
Cut the 3 peppers in half and seed them. Fill the peppers with the mixture.
5
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the peppers on it.
6
Sprinkle with shredded vegan cheese. Bake for 30 minutes. Out of the oven, let cool for 10 minutes before serving.
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