Ingredients

• 6 Green Bell Peppers
• 1 tsp olive oil
• 3/4 cup chopped shallots
• 4 cups chopped mushrooms
• 1 cup chopped parsley
• 1 1/2 tsp chili powder
• 1/4 cup toasted slivered almonds
• 3 tbsp dry sherry
• 2 1/2 cups hot cooked rice
• 1 cup tomato juice
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup grated fresh parmesan cheese

Preheat oven to 350

Cut tops of peppers; discard the seeds and membranes. Cook peppers in boiling water 5 minutes; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute for 3 minutes or until tender. Add mushrooms and saute 4 minutes or until tender. Add parsley, almonds, sherry, and chili powder, saute for 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt; saute for 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 tsps cheese. Place stuffed bell peppers on baking dish and bake at 350 for 15 mins.