Slice the tops off the bell peppers to create lids.

Remove the seeds and membranes from the bell peppers.

Grease a casserole dish and place the peppers inside.

Dice the onion and mince the garlic.

Heat vegetable oil in a pan over low heat.

Saute the diced onion and minced garlic in the oil until the onion is soft and golden brown.

Add the brown rice, half of the tomato juice, bay leaf, thyme, and parsley to the pan.

Cover the pan and simmer for 40 minutes, or until the rice is cooked.

Remove and discard the bay leaf, thyme, and parsley sprigs.

Chop the nuts.

Mix the chopped nuts into the rice mixture and season with salt and black pepper.

Fill the prepared bell peppers with the rice and nut mixture.

Replace the bell pepper tops.

Pour the remaining tomato juice around the peppers in the casserole dish.

Bake in a preheated oven at 350F (180C) for 35 minutes.