Preheat oven to 400F/200C. Cut the tops off the bell peppers and scoop out the core and inner seeds. Nuzzle the bell peppers into a rectangular baking dish (9 x 13-inch).

In a saucepan combine the coconut oil, garlic, onion, tomato, a generous pinch of sea salt and pepper. Cook until softened and the onion turns translucent, about 10 minutes. Add the Plant-Based Ground and Italian seasoning and cook until browned. Pour in brown rice and tomato sauce. Stir to combine.

Stuff the bell peppers with filling and top each with mozzarella cheesze (recipe on the blog/feed, or use store-bought). Sprinkle with more sea salt and pepper. Cover the baking dish with foil (or reusable cover) and cook for 40 minutes, or until the peppers are tender. Remove foil and cook for another 10 minutes, until the cheese is bubbly. Sprinkle with fresh basil and serve.