Preheat oven to 180 C / Gas mark 4. In a saucepan bring 750ml (1 1/4 pints) water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 2cm (1 in) of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce and sherry to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Used different ingredients.
We were in the mood for Stuffed Peppers and this recipe looked good. We didn't have any dried cranberries or pecans on hand, so I substituted them with sultanas and walnuts, which tasted great. Lots of interesting textures/flavours! My husband raved at how nice the filling was and that it seemed "meaty." I will likely be making this recipe again. Thanks! - 15 Sep 2008