• Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350℉.

Prepare the Ingredients

• Cut tops of 6-8 medium bell peppers and remove seeds and membrane.
• Chop 1 cup sweet onion. Peel and shred 1/2 cup carrot. Mince 1 tablespoon garlic.
• Grate 1/2 cup sharp cheddar cheese.

Cook the Rice and Vegetables

• In a medium saucepan, bring 1 cup water to boil. Add 1 cube chicken bouillon and 1/2 cup brown rice and cook as directed on package.
• Meanwhile, in a large skillet, cook the prepared onion and carrot in 2 tablespoons butter (melted) until tender about 4 minutes. Add the minced garlic and cook another minute. Remove from skillet and set aside.

Assemble and Bake the Stuffed Peppers

• In a large bowl, combine 1 1/2 pounds ground burger, 1 tablespoon Worcestershire sauce, 2 teaspoons dried oregano and 1 teaspoon dried basil, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon 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 2/3 cup 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.