Preheat the oven to 350 degrees. In a large bowl, combind the beef, rice, onion, peas, cheese, tomato paste, garlic, thyme, basil, sage and rosemary. Loosely stuff the peppers with the mixture; stand them in baking dish or casserole. Pour the tomato puree over the peppers; add enough water so that the liquid comes about one-fourth up the sides of the peppers. Cover with foil and bake, basting occasionally with the juices, 30 minutes. Uncover and bake until the peppers and rice are tender and the filling is completely cooked, about 20 minutes longer. Let stand 5 minutes before serving.