Before preparing your mushroom filling, put your rice on to cook. To add extra flavor, cook in vegetable stock or add a vegetable bouillon cube.

Put a large frying pan over medium low heat and add 1 teaspoon of oil or 2 TBL of water

Clean and chop up your mushrooms pretty small

Dice your onions

Add your mushrooms, onions and taco seasoning packet to the pan. Don't crowd the pan or the mushrooms won't brown. You may have to cook half of it at a time.

Sautèe until mushrooms and onions start to caramelize - about 10 minutes. Add more water or oil if it sticks

Add in the beans, canned tomatoes and garlic powder. Cook for another 5 minutes.

Add extra salt if needed and set aside

Pre-heat your oven to 400 degrees or pre-heat your grill if grilling

De-stem the peppers by cutting a wide hole around the stems and pulling them out. Clean off all of the seeds. Keep the tops of the peppers

Brush your peppers with olive oil. Sprinkle with taco seasoning, salt or garlic powder

Once your rice and mushroom/black bean filling are all set we're ready to stuff the peppers

Stuff the the peppers with a layer of rice first, then mushroom meat, then the corn.

If grilling, put a thick layer of refried beans around the top rim of the pepper. Gently stick the pepper top over the pepper. The refried beans will help keep the pepper top on, especially when grilling

If cooking in the oven, place peppers in the oven and cook for 30 minutes

If grilling, grill for about 20-30 minutes, or until the peppers start to brown. You will have to keep an eye on them and turn them every 10 minutes or so with a metal tong.

Top with salsa, guacamole, lettuce and vegan sour cream.