Fill a medium pot with water. Heat to boiling on high. Add the brown rice and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly and set aside
(I forgot to take a pic - sorry)
While the rice cooks, preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut the peppers in half lengthwise; then, using a paring knife and/or your fingers, scoop out the ribs and seeds. Roughly chop the almonds and chipotle pepper. Remove and discard the stem, seeds and ribs of the jalapeño pepper; small dice the jalapeno. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves.
Heat a large nonstick skillet on medium-high until hot. Add the garlic, onion and jalapeño pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened.
Add the chorizo, stir until well mixed with the vegetables.
Add the cumin, chipotle pepper and 1/2 cup of water to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined.
Stir in the cooked rice, almonds and half the cilantro. Remove from heat and season with salt and pepper to taste.
Place the bell peppers on top of the filling. Season the insides of the bell peppers with salt and pepper.
Stuff the peppers with the filling.
Roast 20 to 22 minutes, or until the peppers have softened and browned. Remove from the oven.
Top with the cheese. Return to the oven and cook, uncovered, 3 to 5 minutes, or until the cheese has melted.
Remove from the oven.
To serve place one pepper with some of the extra filling on a plate, add a salad, bread, whatever. Garnish with the remaining cilantro. Enjoy!