This is vegetarian but can easily be made vegan by omitting the Parmesan cheese and replacing it with vegan ‘cheese’ shreds. I also used vegan ‘cream cheese’ in this. 

I like to cut my Peppers in half and fill them that way because it’s a better filling to pepper ratio and it yields more. 

Ingredients:

• 4 green peppers 
• 1 head of cauliflower 
• 1-1/2 cups ish of brown rice, cooked 
• 1/2 c Parmesan, shredded or grated 
• 1/4 c vegan cream cheese 
• 1 tsp chili powder 
• 1 tsp cumin 
• 1/2 tsp red pepper chili flakes (you can do more or less depending on how much heat you want) 
• Salt and pepper to taste 
• A little bread crumb to sprinkle on top (if you don’t have any, this isn’t necessary) 

Directions: 

1. Preheat your oven to 375 F
2. Cut your Peppers in half and clean them out. Place them on a baking sheet and roast for about 20 minutes. 
3. While your Peppers are cooking, rice your Cauliflower and boil for about 3 minutes then drain.
4. Mix Cauliflower, cooked rice, spices, vegan cream cheese and Parmesan together in a bowl.
5. When peppers are done, fill with cauliflower rice mixture and top with bread crumbs. 
6. Bake for about 20 minutes until nice and brown on top! 
7. Eat! 

Feeds 4 or you can have leftovers for lunch the next day!