Preheat oven to 350⁰ F.
Season diced potatoes with salt. Fry them in 1 tablespoon oil in a non-stick skillet until soft over medium heat. Or bake them at 350⁰ F for 15 minutes (no oil).
Steam the carrots in the water for 5 minutes. Drain and set aside.
Heat the remaining oil (1 tablespoon) in a non-stick skillet over medium heat. Add the onions and sauté for 3 to 4 minutes until lightly browned, being careful not to burn.
Stir in the beefless vegetable protein, mixing it with the onions. Season with garlic, cumin, pepper, and salt. Sauté for another 5 minutes, stirring often. Set aside.
Mix in the olives, raisins, and cooked potatoes and carrots. Sauté for 5 more minutes.
Cut the bell peppers in half (either crosswise or lengthwise), removing the stalk, seeds, and white membrane. Coat lightly with oil and place in a greased baking dish.
Add the prepared filling. Top with shredded cheese. Bake for 15 minutes or until the cheese is melted.
The peppers will be softened but will still be tender-crisp. For a softer version, see the Notes below.
If you prefer a softer pepper, follow one of these 2 methods:
1) Parboil the halved peppers by boiling them for 5 minutes in a large pot. Drain, pat dry, and continue with the recipe.
2) Preheat the oven to broil. Cut the prepared peppers in half, coat with oil, and place upside down on a baking sheet. Broil for about 5 minutes. When the skin begins to get brown spots, it is done. Remove from the oven and cover with a clean towel. Once the peppers have cooled enough to handle, remove as much of the skin as possible and proceed with the recipe. This method is a good one for those who have a sensitivity to bell peppers. Using red, yellow, or orange peppers instead of green also helps.
If wheat is an allergen, look for a beefless ground vegetable protein without wheat. Brands such as Impossible or Beyond Meat have no wheat. Reconstituted TVP (textured vegetable protein), which is made from soy, can also be used.
Black olives can be substituted for the green olives.