Boil rice and set aside. Chop the carrots, garlic, onion and mushrooms. Drain the corn and place in a bowl. Wash and cut off the tops of the sweet pepper. Note: Don't throw away the tops Take some of the tops and chop finely.
Saute the pimento peppers, onions and garlic in the butter. Then add the carrots and mushrooms and saute for 1 minute. Add the the mushrooms, carrots, sweet pepper, and pimento pepper, add the chadon beni, chive and parsley, add the corn kernels and seasonings. Mix well. Turn off the fire.
Add the rice. Mix well. Add the 1 cup of grated cheese. Mix well. Arrange the sweet peppers in a greased baking dish, add the veggie mixture and bake for 20 minutes at 350 degrees F. Top with the remaining cheese and bake for another 5 minutes. Allow to cool before serving.