Method

1. Preheat oven to 180 C.
2. In a pan, bring 750 ml water to a boil. Stir in the rice. Reduce heat, cover and simmer for about 40 minutes or until the rice is cooked.
3. Cut, core and seed the bell peppers, leaving bottoms intact. Place them in a microwavable dish with about 2 cm of water in the bottom. Microwave on high for about 6 minutes.
4. In a small frying pan, bring soy sauce to a simmer, add tofu and cook until all the liquid is absorbed. Add in rice (let it cool down), cranberries, nuts, cheese, salt and pepper; mix all of them and pack firmly into bell peppers.
5. Bake in oven for 25 to 30 minutes, and when bell peppers turn brown on the top, serve them hot.