Step 1

Preheat your oven to 350 degrees F. Lightly grease a casserole dish with olive oil. Slice the tops off the peppers, then remove the seeds and veins inside.Place the peppers upside down in the casserole dish. Pour about 1 cup of water into the dish, then cover it with aluminum foil. Par-bake the peppers for 20 minutes.

Step 2

In the meantime, heat olive oil in a large skillet over medium. Sauté the onion, celery, and mushrooms for 3-4 minutes, or until the onions appear translucent. Add in the garlic and cook for another 30 seconds.Add the meatless crumbles (or crumbled tempeh or tofu), corn kernels, Italian seasoning, and red pepper flakes. Cook for another 5 minutes, then add the rice and tomato sauce. Cook for 2 more minutes to heat through, then add in minced parsley. Taste and season with salt & pepper.

Step 3

Remove the peppers from the oven and drain the water. Flip them over and stuff each one with the filling, packing it in quite firmly. Top each pepper with a sprinkle of vegan cheese (optional).Cover and bake for another 20 minutes. Uncover and bake for 5 more minutes, or until the peppers are tender.Let them cool for a few minutes, then sprinkle the peppers with extra parsley before serving. Enjoy!