Slice off tops of peppers; remove seeds. In a large soup pot, bring water to a boil over medium-high heat. Add peppers; boil for 5 minutes. Remove peppers; set aside. Heat oil in a large skillet over medium heat; add mushrooms, onion and garlic. Sauté for 5 minutes, until onion is tender. Add rice, hot sauce, salt and pepper; cook for 2 minutes. Add one can tomato sauce and simmer for 5 minutes; spoon into peppers. Spread 1/2 can tomato sauce into an ungreased 13"x9" baking pan. Place peppers in pan; pour remaining sauce over top. Bake, uncovered, at 350 degrees for 25 minutes; sprinkle with cheese. Bake for an additional 10 minutes, or until cheese is melted.
Tip: Use dried herbs from the herb garden to make a terrific seasoning blend. Combine one cup sea salt with 2 tablespoons each of rosemary, thyme, lemon balm, mint, tarragon, dill weed and paprika. Stir in 4 tablespoons parsley and basil. Blend, in batches, in a food processor, and store in a glass shaker.
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