Prepare rice according to package directions, except substitute the orange juice for the water and add chicken bouillon granules.
Stir green onions, toasted almonds, and margarine into the cooked rice.
Halve peppers lengthwise, removing stem ends, seeds, and membranes.
Spoon one-fourth of the rice mixture into each of the pepper shell halves.
Place stuffed peppers in a 13x9-inch aluminum pan or in a 13x9x2-inch baking pan.
Cover with foil.
Place pan in center of the cooking grill.
Grill 20 to 25 minutes or till peppers are crisp-tender and rice mixture is heated through.
Note: If you like your pepper shells very tender, precook the pepper halves 1 minute in a saucepan of boiling water and drain well before filling with the rice mixture.