Bring pot of water to a rolling boil. Pre-heat oven to 350°F.

Wash peppers, cut off tops, and carefully core to remove all white parts and seeds. Set aside.

Add rice to water, and let boil for 10-15 minutes until soft.

Heat frying pan, add oil, tomato, jalepeño, onion, and mushroom. Sautée for 4-5 minutes.

Drain remaining water from rice, if any, and add to frying pan. Add basil, thyme, ground black pepper, and salt. Stir together and cook for 2-3 minutes.

Remove rice from heat, add cheese, and stir. Evenly split better peppers and pack full.

Place peppers on lined baking sheet, replace top onto pepper, and cook in oven for 15-20 minutes.