vegan stuffed bell peppers

This is how it's done:

1. Bring the rice with water, vegetable broth, salt, and half of the chopped tomatoes to a boil briefly, then let it cook on low heat for about 15-20 minutes.
   
2. Wash the bell peppers, cut them in half lengthwise, remove the seeds, season with salt and pepper, and place them in a large baking dish or spread them on a baking sheet.
   
3. Clean and dice the mushrooms. Peel and dice the onion(s) and sauté them in a pan with oil and the diced mushrooms. Then add tomato paste, briefly sauté, and deglaze with the remaining chopped tomatoes. Then reduce the heat.
   
4. Wash the spring onions and cut them into rings, setting some aside for decoration.
   
5. Add 2/3 of the Petrella Peppasweet along with the spring onions to the mushroom pan and mix everything with the pre-cooked rice, seasoning with salt and pepper to taste.
   
6. Fill the mixture into the halved bell peppers and pour water into the baking dish. Then bake in the oven at 180 °C (top/bottom heat) in the lower third for about 25-30 minutes.
   
7. Place the bell peppers on plates, distribute the remaining Petrella Peppasweet over the bell peppers, and sprinkle with the spring onion rings and tortilla chip crumbs..

Tip: Tastes great with brown rice too.