Step 1

Cook the rice in vegetable broth (or salted water) according to package directions. Then allow to cool, gently fluffing occasionally (can be cooked ahead).

Step 2

Heat the oil in a large skillet and and sauté the onion for 1-2 minutes until translucent. Then add the garlic and sauté for 30 seconds. Then add the paprika, chili and cumin and sauté briefly.

Step 3

Turn off the heat and stir in the rice, beans, corn and tomatoes. Season with salt and pepper to taste and fold in half of the vegan grated cheese.

Step 4

Preheat the oven to 428 °F (220 °C) and cover the bottom of an ovenproof pan or casserole dish with a little water (about ¼ cup).

Step 5

Place the halved peppers in the baking dish and fill with the Mexican rice. Top with the remaining cheese and cover the pan or dish with a lid (or aluminum foil).

Step 6

Bake the stuffed peppers for 30 minutes. Then remove the lid, reduce the heat to 392 °F (200 °C) and bake for another 10-15 minutes or until the peppers are tender and lightly golden brown.

Step 7

Meanwhile, prepare the aioli according to this recipe.

Step 8

Garnish the stuffed peppers with hot peppers or jalapeños, spring onions and parsley or cilantro as desired and serve with vegan aioli.

Step 9

Enjoy!