Rinse and sort beans. Place beans in 4 cups of water and soak 6 to 8 hours or overnight.
Drain water from beans and rinse. Place beans in a pot with 3 cups of water. Simmer for 90 minutes.
Cook rice according to directions.
Cook quinoa according to directions.
Cut the red peppers in half through the stems. Remove seeds and inner ribs. Blanch peppers in boiling water for 3 minutes. Drain.
Heat oven to 375 degrees F.
Chop cherries into small bits. In a large bowl, combine peas, rice, quinoa, cherries, cashews, jelly, salt, and pepper.
Stuff each pepper half with an equal amount of the filling. Arrange peppers in 13x9 baking dish. Bake for 35 minutes until peppers are tender and heated through.