Remove stems, membranes, and seeds from sweet peppers. In a covered saucepan cook peppers in a large amount of boiling water for 3 minutes. Drain well. Cook orzo according to package directions; drain and set aside.
For filling, in a small saucepan cook the garlic in hot oil for 1 minute. Stir in the flour, salt, and black pepper. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in the cooked orzo, tomato, green onion, provolone cheese, and mint or basil.
Place the sweet pepper halves in a 2-quart square baking dish. Spoon filling into peppers and spoon any remaining filling around peppers. Sprinkle with Asiago or Parmesan cheese. Bake in a 375 degree F oven for 20 to 25 minutes or until heated through. Makes 4 servings.