Step 1

Set the oven to 200° C / 392° F and cut peppers in half, hollow them out and brush the skins with little oil.

Step 2

Place peppers, cut side down, on a baking tray and bake for 15 minutes. Take out of the oven.

Step 3

Meanwhile, heat up oil in a large pan add shallots and garlic and fry, on low heat, until translucent and fragrant.

Step 4

Add finely chopped sundried tomatoes, tofu crumbled with your hands, herbs, miso paste, nutritional yeast, rice, seasoning, wine and 500 ml / 2 cups of water.

Step 5

Allow everything to simmer gently until almost all of the moisture has been absorbed by the rice (see photo in the post).

Step 6

Spoon the mixture into the peppers and arrange them on a large baking tray (or two if needed).

Step 7

Tightly cover the tray with a piece of kitchen foil and bake for 1 hour.

Step 8

Top with soft vegan cheese (I used my simple ricotta) if using and return to the oven for another 5-10 minutes.

Step 9

Serve topped with watered down pesto and a simple side salad if liked.