Chop the shallot and the mushrooms in small pieces and stir fry them on a pan. Then put them in a bowl, add the grains (already cooked), soy sauce, tahini, chopped parsley, nutritional yeast, salt and pepper, a bit of oat milk if necessary and your favourite vegan cheese chopped. Mix everything together.
Rinse the peppers with water.
Cut the top of them and then remove the seeds inside with a spoon. Once done put the filling inside the peppers.
Cook them in the oven for 20-30 minutes at 180C and enjoy!
You can easily use this filling for any vegetable or for making vegballs (if so add some oat or chickpea flour to stick a bit more).

4 bell peppers

For the stuffing:
100g cooked grains (mix of rice and buckwheat but you can use whatever you prefer)
1 shallot
Mushrooms (as many as you like)
2 spoons of soy sauce
1 big spoon of tahini
Salt and pepper
Parsley
1 spoon nutritional yeast
1 spoon of oat milk (without sugar) only if the stuffing is too dry
Your favourite veg cheese