Preheat oven to 400oF. Wash bell peppers, cut the tops off and scoop out the insides carefully, removing the stems and seeds. Cook rice according to directions.
Place the bell peppers in a loaf pan and bake for 10 minutes, until soft, then remove from the oven and set aside. While peppers cool down, preheat a medium-sized pan over medium-low heat, for 3 minutes. Add the oil and onion, stirring sporadically for 5 minutes until lightly caramelized and tender.
Stir in the garlic for one minute, then add the Fry's Pea Protein Grounds until heated evenly, about 5 minutes. Add the diced tomatoes, Worcestershire and dried herbs, stirring until evenly mixed. Season with salt and pepper. Turn off the heat, and allow to cool for 10 minutes, then add the cooked rice and ½ of the shredded cheese to the mixture.
While warm to the touch, use a large spoon to scoop the mixture into each pepper. Top with remaining vegan cheese then rearrange the peppers evenly in a loaf pan, so they stand upright while evenly spaced.
Bake for an additional 15-20 minutes, until cheese is melted and the peppers are hot throughout.
Try a dollop of your favorite salsa or hot marinara over the top, with scallion, fresh basil and the last bit of shredded cheese.