Begin by cooking the red rice according to package instructions. This usually takes about 30-40 minutes, depending on the rice variety. Make sure it's fluffy and tender!

Slice the bell peppers in half lengthwise and remove the seeds. You want them to stand sturdy, as they’ll cradle the delightful filling.

Finely chop the onion and garlic, then sauté them in a splash of vegetable oil over medium heat. Cook until they turn soft and translucent, about 5 minutes.

Toss in the diced mushrooms and carrots, cooking for an additional 5 minutes. Season the mix with a pinch of salt and pepper, which enhances the vegetable flavors.

In a separate saucepan, melt the vegan butter. Stir in the flour to create a roux, then slowly whisk in the vegetable broth and plant-based cream. Cook until the mixture thickens, seasoning with nutmeg, cinnamon, cumin, coriander, and paprika.

In a large bowl, mix the cooked rice with the sautéed vegetables and the creamy sauce. Stir until everything is well combined and fully coated.

To prepare the sauce, sauté onion and garlic in vegetable oil. Add the bell pepper paste, harissa, and canned tomatoes. Season the sauce and let it simmer for about 10 minutes to blend the flavors.

Preheat your oven to 200°C (390°F). Pour the tomato sauce into a baking dish, place the stuffed peppers upright in the sauce, and bake for about 30 minutes until they are tender and aromatic.