Preheat the oven to 415° F (213° C).

Chop the veggies, if you haven't already, then add the oil to an 8 ½” x 10 ½” or similar-sized baking dish.

Add the onion, garlic, bell peppers, mushrooms. Sprinkle the salt, and pepper and toss well to coat. Bake for 15 -20 minutes, so that some of the peppers can start to sear.

Wash the rice and soak for 5 minutes, if you haven't already, then remove the baking dish from the oven, mix in the Italian herbs, Worcestershire sauce, salt, tomato puree, and tomato.

Mix in the hot water or stock, then mix in the rice, the veggie grounds, and vegan parmesan. Even out the top, then cover the dish with parchment paper, and bake for another 20 to 25 minutes. Check at the 20-minute mark. If the rice is done, then remove it from the oven. The rice should be just al dente, because we're going to put it back into the oven with the topping, and you don't want the rice to overcook.

In a bowl, mix the breadcrumbs, vegan mozzarella, salt, and pepper flakes, and sprinkle this all over the casserole. Drizzle the olive oil all over the top, and then bake for 2 to 3 three more minutes.

Broil for a minute to brown(optional) and then remove the casserole dish from the oven. Garnish with some fresh herbs and serve with toasted sourdough or top it with salsa or hot sauce. You can also add unstuffed peppers to tacos, burrito or wraps or serve it however else you like.