Vegetarian Stuffed Peppers

Jeannie's mom made this when I was down visiting in Wellington for a weekend and I have made them a couple times since.  No tweaking required, they were just plain goodness!  

 

Vegetarian Stuffed Peppers

4 bell peppers (I like red)                             2 Tbl. Olive Oil 
1 med. Onion, chopped                                2 cloves garlic, minced 
½ c. chopped fresh mushrooms                   2 sprigs parsley, chopped 
2 fresh basil leaves, chopped                       2 sprigs fresh oregano, chopped 
2 sprigs fresh thyme, chopped                     1 Tbl. Ginger 
2 c. diced canned tomatoes, with juice        1 ½ c. cooked rice 
½ tsp. cumin                                                1 tsp. red-wine vinegar 
½ c. raisins (cooked to re-hydrate)              1 Tbl. Soy sauce
¾ c. shredded cheddar cheese                      salt and pepper to taste

Steam peppers (after cleaned out and cut in half) over boiling water for 5 minutes.  Preheat oven to 375.  Heat oil in large skillet and add onion, garlic, mushrooms, herbs, and ginger and sauté for 5 minutes.  Reduce heat and add tomatoes without sauce and cook 5 minutes.  Stir in rice, vinegar, cumin, soy sauce, raisins, and ¼ c. cheese.  Season with salt and pepper and stuff into peppers.   Place in baking dish and sprinkle remaining cheese over them.  Pour tomato juice in bottom of dish and cover with foil.  Bake 30 minutes.