Premake your rice, using 1 C. of beef broth;bring to boil and add rice. Reduce to low heat and simmer covered for 15 min. Once done remove from heat and set aside.

Preheat oven to 375

Cut each pepper in half from top to bottom. Remove tops. seeds and membranes out of each pepper. Place in large Oiled Casserole dish.

Mix all ingredients for sauce in small bowl and set aside.

In a large skillet ( I like to use cast iron), heat 2 T. oil on medium high heat; add your steak and lightly sear. Throw in your vegetables, and cook until tender. Lastly toss in your rice and heat thru. Remove from heat.

Stir in your Cheddar Cheese and sauce ; then spoon your mixture into each pepper until each one is stuffed full. Tightly Cover with foil and Place in oven; for 35 minutes.

Remove from oven; and cover each pepper with provolone Cheese. Place back into oven uncovered for 8-10 more minutes; until cheese is starting to brown and bubble.

Remove and Serve.i like to serve mine with baked potatoes.