Cut the stem end from the peppers and scoop out the seeds and membranes. Steam over boiling water until just soft, about 2 minutes. Preheat the oven to 375 degrees F.

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, fresh herbs, and ginger. Saute until the onion is soft and the herbs are wilted, about 5 minutes. Reduce the heat to medium-low, add the tomatoes, and cook for 5 minutes. Stir in the rice, cumin, vinegar, tamari, raisins, and ¼ cup of the cheese. Add salt and pepper to taste. Stuff this mixture into the peppers. Sprinkle the tops of the peppers with the remaining ½ cup cheese. Place the peppers in an 8-inch square baking dish. Pour in ¼ inch water or broth. Cover the dish with foil. Bake for about 30 minutes or until the rice is heated through. Serve hot.