Add the rice and water to a small sauce pan and season with salt and pepper. Bring to a simmer, cover, and reduce the heat. Simmer on low for about 20 minutes until the water is absorbed and the rice is tender. Add the rice to a large bowl and mix in the tomatoes, cheese and pickles. Stir to combine.
Carefully cut the stems of the peppers off, leaving a hole in the top of each pepper. Use a spoon to scoop out most of the white parts on the inside.
Preheat oven to 400°F. In a nonstick pan or cast-iron pan over high heat, add a little vegetable oil or peanut oil and add the burgers. Cook about 2 minutes per side to brown, but they will not be cooked through. Transfer to a cutting board.
Cut the burgers in half. Then put some of the rice mixture into each pepper, filling it about a quarter of the way. Then smash half of a burger into the pepper. Finally fill it the rest of the way with the rice mixture, pressing it in to really fill it tight. Arrange the peppers in a large baking dish so they are standing upright.
Bake about 50 minutes to an hour until the peppers are tender and the burger is cooked through. Top each pepper with a slice of provolone and cook 1 more minute to let it melt on top. Serve.