I made stuffed chile rellenos the other night and they were fab.
Here are rough guidelines, if you are interested:
Combine 1.5 cups of brown basmati rice with 3 cups vegan broth (I have tried many kinds and they've all tasted about the same. Or you could just use water + salt), 3 tbs tomato paste, 2 tbs olive oil, a very small (or .5 medium) chopped up bell pepper, a very small (or .5 medium) chopped up onion, and nutritional yeast to taste. Cook until the rice is done and add salt if needed (I eat too much salt probably but my blood pressure is fine and I love it so). That's it!