Burn the skin of the bell pepper on the fire. Yes, yes, you have to burn it, it's very simple, you have to leave it on the stove for 2-3 minutes on each side. Then cool and remove the burnt skin. Then cut off the heads of the peppers, remove the seeds and the peppers are ready to be stuffed.
To prepare the filling, cook the rice, but not all the way through, it should be slightly undercooked because when you mix it with the vegetables, it will finish cooking.
Finely chop the onion and chop the garlic. Grate the carrot on a large grater. Peel the tomato and chop it finely.
Pour 5 tablespoons of oil into the pan, heat it, add onion and carrot, and saute. After about 5 minutes, add garlic, and mix well. After 1-2 minutes, add the cooked rice and mix well. After 5 minutes, add tomatoes and mix well again.
Finely chop the herbs and add to the filling, sprinkle with salt, black pepper, and paprika. Mix well and the filling is ready in 2-3 minutes. (I didn't use any spices except paprika, cause the herbs gave off such an amazing aroma, I didn't want to overshadow them).
Fill bell peppers with stuffing. Grease a baking dish with oil and arrange the stuffed peppers. Place it in an oven heated to 200°C and bake for 20 minutes.Bon Appetit!