Cut tops off peppers, and remove seeds.
Cook tops and bottoms of peppers in boiling water 5 minutes.
Drain peppers; set aside.
Combine rice and next 5 ingredients in a medium bowl; stir in 1 cup cheese.
Spoon mixture evenly into peppers, and replace pepper tops; place peppers in an 11- x 7- x 1 1/2-inch baking dish.
Add hot water to dish to a depth of 1/2 inch.
Bake, uncovered, at 350° for 25 minutes.
Remove pepper tops, and sprinkle stuffed peppers evenly with remaining 1/2 cup cheese.
Replace tops, and bake an additional 5 minutes or until cheese melts.