Add ½ cup brown rice with 2 cups vegetable broth and cook according to bag directions (about 35 minutes).
While that's cooking, chop your garlic, sweet onions, mushrooms, sun dried tomatoes and spinach. Set aside.
About 10 minutes before rice is done, preheat oven to 400 degrees F.
To a large skillet, add dairy free butter and saute garlic for 1-2 minutes.
Add in onions and mushrooms. Cook for about 3-4 until the onions are translucent and the mushrooms have begun to shrivel down.
Add in sun dried tomatoes and cook 1-2 minutes.
Reduce heat to low.
Sprinkle flour across the skillet. Stir together.
Add in the dairy free milk and spinach and cook until spinach is wilted. About 3 minutes. *If you feel like it's too dry, add a splash more dairy free milk. Stir in cooked rice, drained chickpeas, and red pepper flakes.
Taste mixture and add salt and pepper if desired.
Cut the tops off of peppers and stuff the mixture inside until full.
Sprinkle the vegan Parmesan cheese.
Place stuffed peppers in a baking dish and then cover with foil.
Place in a preheated oven for 30-35 minutes.
Remove from oven and serve.