Vegan Stuffed Bell Peppers

Cook rice per package instructions; you need 2 cups cooked. 2. Soak the TVP in an equal amount of hot water or broth for 10 minutes, then drain thoroughly. 3. Preheat the oven to 375 degrees F (190 C). 4. Remove the tops and seeds of the 4 bell peppers. 5. Heat oil in a skillet and fry the onion, garlic, and TVP for 4-5 minutes over medium heat. 6. Add the chopped bell pepper, crushed tomatoes, soy sauce, peanut butter, spices, salt, pepper, and coconut milk and simmer about 5 minutes. 7. Add the cooked rice and adjust seasoning. 8. Fill the peppers with the mixture, top with vegan cheese, and bake for 30-45 minutes.