These are the ingredients you will be needing for this recipe; it's not to count. The peppers I used in this recipe are called Hungarian sweet yellow peppers, but you can use any bell peppers of your choice, and they may vary in flavor and size.
Bring two cups of water, with one table spoon of Better Than Bouillon, to a boil. Place rice into the water, turn heat to low and let the rice cook until it's almost cooked through. Rice will cook through, later, while baking.
Dice onions and saute them on a preheated skillet with some olive oil. Grate carrots and add them to sauteed onions. Saute vegetables until they are softened.
Stir in rice and vegetables together. Add ground meat into the rice mixture. Stir to combine well together.
Cut away the insides of the bell peppers. Stuff each bell pepper with rice mixture. Place all bell peppers in a baking dish.
For the sauce, you may use canned tomatoes or fresh ones. Pour boiled water over fresh tomatoes and let them sit for a few minutes, then remove the skins. Dice tomatoes into cubes.
In a deep skillet, preheat half a cup of light olive oil and place diced tomatoes in it. Simmer the sauce for a few minutes. Once tomatoes soften a little, pour tomato mixture over stuffed peppers. In a separate dish, combine boiled water together with Better Than Bullion and pour the mixture over the stuffed peppers.
Bake peppers at 400F, for about 60 minutes. Serve stuffed peppers with cooking sauce and a dollop of sour cream, while they are still warm.