Vegan Stuffed Peppers with Rice

Blanch the Peppers: In a large pot, bring water to a rolling boil. Gently introduce the bell peppers and cook until they yield slightly to the touch, approximately 8-10 minutes. Drain thoroughly and season the insides generously with salt. Allow them to rest for 10 minutes, allowing the salt to penetrate.

Prepare the Oven: Preheat your oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil for easy cleanup.

Sauté the "Beef": In a large skillet set over medium-high heat, combine the vegan ground beef, diced onion, diced tomatoes, 2/3 cup of vegetable broth, garlic powder, chili powder, black pepper, and salt. Bring the mixture to a vigorous simmer, stirring occasionally. Cook until most of the liquid has evaporated or been absorbed, leaving about 1/3 cup of saucy goodness, about 5-10 minutes. Remove from heat.

Craft the Rice Filling: In a saucepan over medium heat, combine the water, remaining 1 cup of vegetable broth, and the Spanish rice mix. Bring the mixture to a boil, then reduce heat to a gentle simmer and cook for 8 minutes. Stir in the black beans and corn until evenly distributed. Incorporate the "ground beef" mixture, adding just enough reserved liquid to ensure the rice stuffing remains beautifully moist. Finally, stir in the nutritional yeast until well combined, adding a touch of cheesy flavor.

Assemble the Masterpiece: Drain any excess water from the blanched peppers. With a spoon, carefully stuff each pepper with the rice mixture, packing the filling down firmly. Arrange the stuffed peppers in the prepared baking pan, spooning any extra rice mixture around them. Drizzle the tomato sauce evenly over the peppers and surrounding rice. Cover the baking dish with aluminum foil.

Bake to Perfection: Bake in the preheated oven for 20 minutes, covered. Remove the foil and continue baking uncovered for an additional 10 minutes, allowing the peppers to achieve a lovely, slightly caramelized finish. Let the peppers rest for 5 minutes before serving, allowing the flavors to meld and intensify.