Preheat the oven to 180C/350F. Line a small baking dish and set aside.
In a non-stick pan, add some olive oil and place it over medium heat. Add the onions and fry for 1-2 minutes. Add the vegan ground beef crumbles and cook until no longer pink. Add the tomatoes, cooked rice, and spices, and stir fry for 4-5 minutes.
Remove the pan from the heat and distribute the mixture amongst the four bell peppers.
Place the filled bell peppers into the baking dish and sprinkle with parmesan cheese. Bake the bell peppers for 10-15 minutes, or until tender.
TO STORE: Leftover stuffed peppers can be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place stuffed peppers in a large container and store them in the freezer for up to 2 months. TO REHEAT: Reheat in a preheated oven for 10 minutes.