Preheat the oven to 180 degrees. Cook the rice until done in 10 minutes.
Cut the garlic, onion and ginger into tiny pieces.
Make the ‘mince’: Rinse the beans, mash them with a fork until soft and add the tomato paste and herbs.
Put oil in a pan and stir fry the bean paste with the onion mixture.
Cut the peppers in half and add the cooked rice to the bean/herb mixture.
Put the mixture into half of the peppers, add the parmesan cheese on top and let it sit in the oven for 15 minutes.
Finish with truffel mayonaise and parsley. Enjoy!