Preheat oven to 350° F. Cut the tops off of the bell peppers and discard seeds and membranes. Cook peppers in boiling water for 5 minutes and drain. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and sauté for 3 minutes or until tender. Add mushrooms and sauté for 4 minutes or until tender. Add parsley, almonds, sherry and chile powder and sauté for 3 minutes. Add rice, tomato juice, black pepper, garlic powder and salt and sauté for 3 minutes. Spoon ¾ cup of the rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese. Place the stuffed bell peppers in a 13” x 9” baking dish. Bake at 350° for 15 minutes.
