Vegan Stuffed Peppers

Preheat the oven to 190°C. Blanch the peppers in boiling water for 3 minutes, then drain and stand upright in a baking dish.

Heat the vegetable oil in a large frying pan over medium heat and cook the onion for 5 minutes until softened.

Add the garlic and black beans and cook for 4 minutes, lightly mashing some of the beans.

Stir in the cooked rice, half the chopped tomatoes, ground cumin, salt and black pepper and cook for 2 minutes to combine.

Spoon the bean and rice mixture into the peppers and pour the remaining chopped tomatoes around them in the dish.

Cover with foil and bake for 25 minutes, then uncover, top with vegan cheese and bake for a further 10 minutes until melted and the peppers are tender.