Preheat oven to 325ºF (160ºC). Place peppers halves in a baking dish and bake for about 30 minutes, until tender.

Meanwhile, heat the oil in a large skillet over medium heat. Add the mushrooms and onions and cook until softened, about 7 minutes.

Add steak to pan along with some salt/pepper. Cook for about 4 minutes, until steak is cooked to your liking. Turn off heat and stir in italian seasoning.

Remove peppers from the oven and line each bell pepper cavity with one slice of provolone cheese. Spoon steak and mushroom mixture evenly into each cavity. Top with another slice of provolone.

Watching carefully, broil peppers until cheese is melty and golden, about 3 minutes. Serve.

Mix ingredients together in a bowl and serve.

(Note: Follow rice package instructions if they differ from below)

Add the rice, water, and a pinch of salt to a pot and stir.

Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.

Remove from the heat and let sit, covered, for 5 minutes.

Fluff with a fork and serve.