In a large stock pot, bring 4-6 cups of water to a rapid boil (enough water to cover the bell peppers.

Cut the stems off of the bell peppers, careful not to cut too much off of the top. Remove the stems and veins from the center of the peppers. Place the peppers in the boiling water for 5-7 minutes.

Remove the peppers from the water and set aside. Thinly slice the 1/2 of the red and yellow bell peppers, and the onion.

Cut the steak into very thin slices and season it with the steak seasoning and garlic powder. Mix it together to ensure each piece is coated evenly. Heat a skillet over medium heat and add olive oil.

Add the thinly sliced bell pepper and onions to the olive oil and saute for 5 minutes, or until they are begin to soften. Push the peppers and onions to the side.

Now add the steak meat to the same skillet. If needed, add a bit more olive oil. Cook the steak meat for 5 minutes, ensuring to stir so that it all gets cooked.

Turn off the heat. Mix the peppers and the steak meat together and set it aside. Preheat the oven to 350 degrees.

Place the peppers in a baking dish to begin assembling. Add 1/2 a cup of the cheese sauce to each pepper. Then add 1/2 a cup of brown rice, and top it with the pepper and steak mixture.

Pace the sliced provolone cheese over the top. Place the peppers in the oven and bake for 10-15 minutes. Remove from oven and enjoy!