Preheat and prepare the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If they wobble, trim a thin slice from the bottom to help them sit upright. Place them in a baking dish, cut side up.

Par-cook the peppers (optional but helpful). Drizzle the peppers with a little olive oil and a pinch of salt. Bake for 10 minutes while you make the filling. This step helps ensure tender peppers without overbaking the filling.

Sauté the aromatics. Warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic and cook 30–60 seconds until fragrant.

Build the flavor base. Add cumin, smoked paprika, oregano, and red pepper flakes. Stir for 30 seconds to bloom the spices. Add tomato paste and cook for another 30 seconds to caramelize it slightly.

Combine the filling. Add tomato sauce, vegetable broth, cooked rice, beans or lentils, and corn if using. Stir well and simmer 3–5 minutes. Season with salt and black pepper. It should be thick, moist, and spoonable—not soupy.

Freshen it up. Turn off the heat and stir in chopped parsley or cilantro and a squeeze of lemon or lime. Taste and adjust salt, pepper, and acidity.

Stuff the peppers. Spoon the filling into each pepper, packing it lightly so it holds together. If using vegan cheese, sprinkle it on top.

Bake to finish. Add a splash of water or broth (about 1/4 cup) to the bottom of the baking dish to create steam. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until the peppers are tender and the tops are slightly golden.

Rest and serve. Let the peppers rest for 5 minutes. Garnish with extra herbs and another quick squeeze of citrus if you like. Serve warm.