First you need to pour boiling water over rice flakes. Cover them with a lid and leave for 5 minutes to swell.
Wash peppers, cut off the top, remove seeds and partitions. If you love to pepper after cooking was mild, you can omit the peppers in boiling water for 2-3 minutes. I didn't do it, I like it when the vegetables are al dente. The inside walls of the peppers, you can lightly salt if you like salty dishes, I'm not salted. Mushrooms and herbs to chop, cheese to grate on medium grater.
Mix the swollen rice flakes with melted pasty cheese, mushrooms, herbs, some greens leave in hard cheese (optional). Stir the mixture. To try the salt, if necessary salt (I salted, I love all salted, I had enough salt from the cheese).
Stuff the peppers, sprinkle with hard cheese and herbs.
Bake peppers in a preheated 200 degree oven for 25-30 minutes. If you do not like rosy cheese, you can cover the peppers with foil or baking paper in 15 minutes.