Messy Rice Stuffed Peppers

3 yellow or red bell peppers (recipe calls for green, but I don't like those)
1 TBSP vegetable oil
1 small yellow onion, chopped
2 large carrots, diced
2 stalks celery, chopped
2 teaspoons whole coriander seeds
2 cloves garlic
2 TBSP tomato paste
1/2 tsp salt
freshly ground black pepper
1 cup jasmine rice
1 1/2 cups water

Crush the coriander seeds and set aside.

Preheat a saucepan on medium. Saute the onions, celery, and carrots in the oil for about 5 minutes, until the onion is lightly browned.

Add the garlic and crushed coriander, and saute for 2 more minutes.

Add the tomato paste, salt, pepper, rice, and water, and stir until evenly mixed. Cover and bring to a boil.

Once the mixture is boiling, stir and reduce the heat to its lowest setting. Cover and cook for 35 to 40 minutes, until the rice is thoroughly cooked.

While the rice is cooking, preheat the oven to 400F. Remove the tops and seeds of the green peppers and discard. Place in a baking dish.

When the rice is cooked, spoon it into each pepper. Replace tops. Cover with tin foil and bake for 40 minutes, or until the peppers are easily pierced with a fo