Place peppers on a roasting pan and cook in the oven at 350° for about 25 minutes until soft but still firm and set aside.
Preparing the pasta
Boil 1/2 pound of orzo (little pasta that looks like rice) in a combination of 1 quart water and 1 quart chicken broth, stirring constantly until the orzo absorbs the liquid and is al dente.
Add salt and pepper to taste and 1 cup of grated pecorino Romano cheese to the orzo. Spoon the orzo mixture into each of the roasted pepper halves and top each with a piece of provolone cheese.
Prepare your charcoal or gas grill and when ready, grill the steak and place the orzo-stuffed peppers on the grill, but not over the fire. When the meat is cooked to your satisfaction, let it rest for about 10 minutes and then cut it into 1/4-inch slices and plate it with the roasted and stuffed red peppers.
You'll have many choices to match with this meal, but let me suggest these two lovelies: 2004 Montevina Terre d'Oro Amador County Zinfandel ($22) and/or the 2005 Le Gagie Barbera D'Asti ($23). Both of these wines would make delicious accompaniments to this meal.
For more on the art and craft of wine, visit John Brown's WineBoy blog at thegazz.com.