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In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced red, yellow, and green bell peppers along with the sliced onion. Season with salt and pepper. Cover with a lid and cook for about 10 minutes, stirring occasionally until the vegetables are tender.
Push the vegetables to the side of the pan and add 1 lb of ground Italian sausage. Cook until browned and fully cooked, then mix it with the sautéed peppers and onions. Drain any excess grease.
Stir in 1 tablespoon of tomato paste and cook for an additional 2 minutes. Then, add the minced garlic and cook for another minute until fragrant. Finally, stir in 1.5 cups of marinara sauce and let it simmer on low heat for about 10 minutes.
While the filling simmers, preheat your oven and bake the frozen garlic toast according to package instructions—usually about 6 minutes. Once baked, remove from the oven and use a large spoon to press down in the center, creating small 'bowls' for the filling.
Place half a slice of provolone cheese in each garlic toast bowl, followed by a generous scoop of the sausage and peppers mixture. Top with the other half of the provolone cheese and return to the oven for an additional 3-4 minutes, or until the cheese is melted and bubbly.