In a Paella pan or regular saute pan put olive oil and preheat; add minced onion and sliced garlic, saute until soft, 5 minutes on a lower temperature.

Add mushrooms in the pot, stir for a minute or two then put rice. Stir well.

Add beans, sliced black olives, chopped tomatoes, saffron and season it with salt and pepper; To the mixture add rice and stir well to coat.

Pour over Vegetable Broth. Cover for about 15 minutes. Simmer on low and slow.

Uncover after 15 minutes, stir and if you need more liquid you can add only if the rice is not cooked yet and liquid evaporated. If the rice is tender than it is done, if not give a few more minutes. Add more water or broth if needed.

Taste to see of the stuffing needs more seasoning.

Wash and cut the top of the Peppers off, take the seeds out and save the lids.

Preheat the oven on 375 degrees Fahrenheit.

Boil large pot of water with 1 Tbs. Salt and put the hollow peppers in. Cook for just a 5 minutes covered; Drain and let them cool for a minute.

Fill each pepper to the top with veggie and rice paella, put the pepper lids.

Line each pepper in the baking dish. Smaller in size and the deeper baking dish would work the best so the peppers don't collapse.

Pour over 8 fl oz can of fire-roasted tomatoes but other canned tomatoes work as well as marinara sauce.

Cover the whole dish, if possible, with aluminum foil for the first 15 minutes of baking. Bake for 30 minutes; Take off aluminum foil off after 15 minutes of baking.

Peppers should be very soft and perfectly blended once you are eating together with the vegetarian paella filling.