Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350 degrees.
Prepare the Ingredients
Chop the onion. Peel and shred the carrots. Mince the garlic.
Cut tops of bell peppers and remove seeds and membrane.
In a medium saucepan, bring water to boil. Add bouillon cube and rice and cook as directed on package.
Assemble and Bake the Stuffed Peppers
Meanwhile, in large skillet, cook the prepared onion and carrot in melted butter until tender about 4 minutes. Add the minced garlic and cook another minute. Remove from skillet and set aside.
In a large bowl, combine the ground burger, Worcestershire sauce, dried oregano and basil, smoked paprika, kosher salt, freshly ground black pepper, and 1/3 cup barbecue sauce.
Mix in cooked rice, onion, carrots, and garlic. Mix well. (You may use your hands if necessary.)
Generously stuff the prepared peppers with meat mixture, filling 1" above tops. Place in square baking dish that has been drizzled or sprayed with olive oil.
Bake in preheated oven for 40-45 minutes until meat has cooked through.
Pour remaining barbecue sauce over each pepper and sprinkle tops with grated cheddar cheese. Bake for another 10-12 minutes until cheese has lightly browned. Serves 6-8.
Notes
*Wine Recommendation: Raymond R Collection Merlot 2012