In a large skillet over medium heat, add some cooking oil followed by the diced onion. Stir and cook the onion for 4 - 5 minutes or until softened and slightly browned. Add in the garlic and cook for one minute stirring frequently.

Add in the Tomato Paste and stir to combine, cook for 1 minute.

Next stir in the fire roasted tomatoes and cooked white rice, and chopped parsley. Stir in the vegan cheese if using. Season with salt and pepper and adjust any other seasonings to taste. If mixture feels too dry or thick, loosen it up with some broth, tomato sauce, or water. Cover and keep warm on low.

You can store this mixture for about a week and cook 1 or 2 stuffed peppers at a time, or make all of them at the same time! Up to you! Either way, it's good for about 4 - 6 peppers depending on how big they are and how much you stuff them!

When ready to bake, cut the bell peppers in half and remove the seeds and white pith. Spray with some cooking oil and season with salt and pepper. Add them to a sheet pan and bake for about 15 minutes.

Then fill each pepper with as much of the filling as you like. Top with some more vegan cheese if you like, then bake for another 5 minutes or until cheese is melted.

Enjoy!