Slice the peppers into two, remove the stem, white membrane, and the seeds.
Place the peppers with the sliced side facing up-in a baking tray, bake it for about 25-30 minutes or until the flesh of the bell pepper turns tender.
Filling
Meanwhile, over medium heat, add eggplant cubes.
Cover and cook until eggplant is cooked.
Remove it from the pan and set aside.
Now in the same pan, stir in fire roasted tomatoes along with its liquid, cooked rice, paprika, cayenne pepper, oregano, garlic powder, and salt.
Stir until all the ingredients are combined together and the liquid evaporates.
Now toss cooked eggplant cubes, chopped green onion, and olive slices.
Stir gently until all the ingredients combined together.
Spoon the eggplant filling into the cavity of the baked peppers. Continue to fill all the sliced peppers.
Now add sprinkled-minced cilantro over the prepped stuffed peppers.
Baking
And bake for about 20 minutes or until the edges of the pepper turn brown.
And ENJOY with a salad or soup!
Notes
You may reserve some green onion for garnishing later.Storing Ideas:In the refrigerator. These vegan peppers are good to use up to three days in the refrigerator. Use an airtight container for the best results.In the freezer. Use a freezer-safe bag or container for storing. These stay good for up to three months in the freezer.To thaw. Place them in the refrigerator overnight or gently thaw them in the microwave in 30-second intervals. To reheat. Reheat in the oven to 400 degrees Fahrenheit until the center turns warm.