Preheat the oven to 400˚F (204˚C)
FOR THE PEPPERS
Cut the tops off of the peppers and scoop out the core and seeds. Remove the stems from the tops and finely chop the pepper to add to the filling. Rub with a thin layer of olive oil and place in a large baking pan, making sure they don’t touch. Roast for approximately 40 minutes, or until they’re fork tender. They will probably collapse. That’s fine, don’t worry.
FOR THE RICE
Combine the 1 cup rice and 1 ½ cups vegetable broth, and a pinch of sea salt in a medium saucepan and bring to a boil. Once the broth is boiling, cover the pan and reduce the heat to simmer and cook for 40 minutes) or until the broth is completely evaporated and the rice is tender. Remove from heat, keep covered, let sit for 10 minutes. NOTE: Check the cooking instructions on the package of rice that you use and follow those directions if they’re different than ours.
Heat a large skillet on medium heat, add the 1 tablespoon (15 g) of chili powder, 2 teaspoon of cumin, 1 teaspoon smoked paprika, and stir. Continue stirring until the spices release their oil and become fragrant, approximately 3 to 4 minutes.
Add 1 tablespoon of olive oil to the pan with the spices and when the oil is hot, add the chopped red bell pepper, jalapeno, and onion, and stir to combine. Cook until the onion becomes translucent, approximately 5 to 7 minutes. Add the garlic and stir to combine. Cook for another 2 minutes. Remove from heat.
Combine the rice, 3 cups of spinach, chopped tomato, and ½ cup of cilantro to the vegetables and stir to completely combine.
Stuff the bell peppers to the top with the filling and add vegan cheese to the top if desired. Roast for 15 minutes.
Sprinkle the top with freshly chopped cilantro.