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Slice the bottom of the bell peppers so they can stand up straight.
Cut the tops off the bell peppers and remove the membranes.
Bake the bell peppers at 350°F for 15 minutes to soften them.
Trim the excess fat from the ribeye steak and thinly slice it.
Season the steak with salt, black pepper, garlic powder, and a pinch of cayenne pepper.
Cook the steak and onions in a pan until the steak is cooked through.
Layer the cooked rice, steak and onions, and provolone cheese into the bell peppers.
Broil the stuffed bell peppers until the cheese is melted and golden brown.