Place the peppers onto a lined baking sheet and bake for 20 minutes.
Mix all the remaining ingredients in a large mixing bowl until well combined.
Stuff halved peppers with the mixture and bake for another 15 minutes.
Top with optional vegan shredded cheese and bake for another 5 to 10 minutes. Cooking time may vary depending on your oven. If you don’t want to add cheese, just bake the stuffed peppers for a total of 20 to 25 minutes.
Serve them with your favorite toppings or as a side dish to a vegan protein like tempeh or seitan. You can also chop some tempeh bacon or vegan bacon and add it to the filling. I added some chopped cilantro on top.
Keep them in a sealed container in the fridge for 3-5 days.
You may need more or fewer bell peppers depending on their size.
Feel free to use other grains, legumes, spices, or herbs.
If you don’t want to use salsa, add some tomato sauce or chopped tomatoes and also some cayenne powder instead.
If you’re using frozen corn kernels you should cook them first.
Nutritional info has been calculated without the vegan shredded cheese.