Hello and welcome xCJ. I've never made veggie stuffed peppers but I have made beef stuffed peppers two different ways. Mom's version used raw meat and cooked the life out of the things! (Loved ya Mom, but your peppers weren't your best meal.) My neighbor gave me a great recipe that used pre-cooked beef. Maybe the time baked would work for the veggie version. Crunchy! Regarding the rice: If you use a regular raw rice you need to boil it first, otherwise their might not be enough liquid in the recipe to cook it in the peppers. Are you using any type of liquid, such as a tomato sauce? You could use Minute Rice and make sure you have enough moisture in the Minute Rice/bean mixture to make sure the rice comes out the right texture.
Also, after you clean the peppers out cook them in salted water for about 5 minutes to make them a bit more pliable to stuff. Once you stuff them place them in a casserole/baking dish, add a bit of liquid to the dish, and cover with the lid or foil. Bake at 350 degrees F for 30-40 minutes, then check the doneness. Once they feel they're "getting there" uncover them so they can brown just a bit on top.
Good luck and let us know how they turn out!
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