To make stuffed peppers jambalaya rice, you'll first need to prepare the rice. First, boil the water in a large saucepan over medium-high heat until it boils. Then, add the chopped bell pepper and cook until tender, about 5 minutes. Remove the pepper from the heat and set aside. In the same saucepan, melt the butter. Add the shredded cheddar cheese and stir until the cheese is melted. Stir in the cream of mushroom soup and salt and pepper to taste. Bring the mixture to boil, then cover the saucepan and simmer for 20 minutes, or until thickened, stirring occasionally. Serve with sour cream, if desired.