Prepare the vegetables : Cut the peppers in half lengthwise, then remove the seeds; finely chop the onion; cut the celery into small pieces.
Heat half of the oil in a large skillet over medium heat. Add the onion then sauté 3-4 min until lightly coloured and soft, paying attention not to let it burn. Add the celery and sauté 2 more min, then remove the vegetables from the skillet and set aside.
Add the remaining oil to the skillet, then add the veggie ground. Sear about 4-5 min over medium heat. Put the cooked onion and celery back into the pan. Pour in the broth, then add the paprika
and cayenne pepper (if desired). Season with salt and pepper to taste. Stir in the cooked rice and mix well.
Fill the pepper halves with the mixture, dividing and slightly mounding it equally among the halves. Arrange the stuffed peppers in a baking dish. Sprinkle the nutritional yeast over the top of the stuffed peppers. To keep the environment moist during baking, pour just a little water in the bottom of the dish (between ½ and 1 cup, depending on the dish size).
Bake the peppers, uncovered, in the middle of the oven until the tops are browned, about 30 min.
The peppers may be stuffed 1 to 2 days ahead, then covered and chilled in the refrigerator. When ready to bake, pour a little water in the dish, then bake.
The prepared, stuffed peppers may also be baked ahead of time, then warmed up 15 min in the oven at 120°C/250°F before serving.
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