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1
In a medium bowl, combine the rice and 2 cups of water.
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2
Cover and refrigerate overnight.
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3
Drain.
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4
Preheat the broiler.
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5
Warm a medium saucepan over medium heat.
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6
Add the rice and cook for about 4 minutes, until the water has evaporated and the rice smells nutty, stirring often with a wooden spoon.
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7
Add 1 tablespoon of the olive oil and saute for 1 additional minute.
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8
Add 2 cups water and bring to a boil.
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9
Cover, reduce the heat to low, and cook for 45 minutes, or until the rice is tender and all the water has been absorbed.
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10
Remove from the heat, let stand with the lid on for 10 minutes, then fluff with a fork.
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11
Remove the lid and set aside to cool a bit.
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12
While the rice is cooking, line a baking sheet with parchment paper.
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13
Place the tomatoes on the baking sheet, and place the unpeeled garlic cloves in a corner of the baking sheet.
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14
Broil fairly close to the heat source until the tomatoes and garlic cloves begin to blacken, about 10 minutes.
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15
Remove the baking sheet from the oven and transfer the garlic to a small bowl to cool.
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16
Turn the tomatoes with tongs and return them to the broiler.
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17
Continue to broil until the tomatoes begin to blacken on the other side, about 10 more minutes.
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18
Remove from the oven and set aside to cool.
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19
Reduce the oven temperature to 350 degrees F.
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20
When cooled, slip the garlic cloves out of their skins and transfer to the bowl of a food processor and process until smooth.
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21
Add the tomatoes and their juices from the baking sheet.
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22
Process in 2 or 3 quick pulses; the mixture should be chunky.
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23
Transfer to a bowl and set aside.
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24
Bring 5 quarts of water to a boil in a large pot over high heat.
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25
Add the red bell peppers, in 2 batches if necessary, and blanch for 1 minute, or until just slightly softened.
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26
Make sure the bell peppers stay immersed in the water, pushing them down with a spider if necessary.
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27
Remove with a spider or slotted spoon and set aside upside down in a colander to drain.
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28
Warm the remaining 2 tablespoons olive oil in a large saute pan or skillet over medium heat.
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29
Add the yellow and red onions and diced green bell peppers and saute for 5 minutes, or until softened.
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30
Add the seitan, allspice, cumin, black pepper, red pepper flakes, and cayenne and saute, stirring frequently, for 3 minutes, or until the seitan starts to brown.
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31
Add the minced garlic and saute for about 2 minutes, until the garlic has softened.
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32
Remove from the heat, add the rice, 2 cups of the tomato-garlic mixture (reserve the rest for topping the finished peppers), the vinegar, and thyme and stir well.
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33
Stuff the bell peppers with the rice mixture and transfer them to a baking dish large enough to fit the bell peppers snugly.
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34
Loosely cover with aluminum foil and bake for 30 minutes, or until the peppers are tender.
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35
Remove from oven and top the bell peppers with the remaining tomato-garlic mixture.
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36
Cool to room temperature before serving (if its a hot summer day), or serve hot, garnished with a sprig of thyme.
