Cook rice according to pkg directions, adding the beef boullion granules to water. You can do most of the other steps while the rice is cooking.
To prepare your peppers: Cut out stem then cut in half lengthwise and remove seeds and ribs completely. Most people cut the top off and stand the peppers up, but I tried them on their side so it was a little easier for my 4 y/o to get into!
In a pot, par boil the peppers 2-3 mins and lay on towel to dry (you can skip this step if you don't want them too soft).
2Heat the oil in large skillet. Cook the onion and mushrooms a few minutes until soft but not caramelized.
3Add the ground beef, garlic powder, seasoning salt, red pepper flakes and black pepper. Cook til beef is browned. Then add 1 can of tomato sauce.
4Add the fully cooked rice to the beef mixture and mix it up. Now the fun part...grab a spoon and stuff the pepper halves. Stuff them half full, then put in a BIG pinch of the shredded mexican blend cheese. Fill to the top and add a tablespoon of tomato sauce.
5Pour enough water in the bottom of 11x7 baking dish to just cover the bottom; add the remaining tomato sauce and stir. Place the stuffed green peppers in pan and bake (covered with foil) for 30 mins.
Remove foil and top each pepper with a slice of provolone and put under the broiler for about 4-5 mins (watch 'em close).