Finely chop two kinds of onions and garlic.
Tomatoes cut into small cubes.
In a frying pan, heat the olive oil and passer in it garlic and two kinds of onions.
About 3 to 4 minutes, stirring occasionally.
Next, add the chopped tomatoes and continue to cook for a few minutes
Wash the rice in a sieve and let the water drain.
In the pan to the vegetables pour soy sauce...
... add rice and pour all the water.
Simmer for 15 minutes or until the rice is ready.
During this time, the water will be absorbed.
Let's cool rice with vegetables to room t.
Then add the diced cheese, chopped almonds and some fresh green onions.
Mix everything, add black pepper and, if necessary, salt to taste.
The filling is ready, prepare the peppers: cut off the tops (caps), remove the seeds and partitions.
Fill the peppers with rice "stuffing", cover with "lids".
I was preparing peppers for freezing, so waited for them to cool down completely, and then put in a disposable foil baking dish, covered the top of each form with foil and put in the freezer.
In order to bake the peppers until ready, it is enough to slightly bend the foil and pour into the mold with the peppers a little water (or broth), re-seal the form and put in a preheated 200-205 degree oven for 45-50 minutes (or until ready).