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