1. Rinse the bell peppers and carve them like jack-o'-lanterns. That is, using a small sharp knife (or a paring knife), carve triangles for the eyes. If you like, you can also make a triangular nose. For the mouth, make a zigzag semicircle and repeat the same on the bottom side. Be careful not to make the opening too large, as the filling will spill out. Carve around the stem to create an opening in the pepper. Remove the seeds.
For the filling:
1. Rinse the rice thoroughly until the water runs clear. In a pan, add the olive oil and once it's hot, add the onion. Sprinkle the onion with a little salt, as this helps it release its liquids. This way, it softens faster, doesn't burn, and caramelizes more beautifully, while simultaneously enhancing the flavor of the dish.
2. Once the onion is sautéed and starts to get some color, add the ground meat. Stir until it changes color. Add the grated carrot and stir for 2-3 minutes until it softens. Add the tomato paste and rub it against the bottom of the pan to release its aromas. Pour in the wine and let the alcohol evaporate. Add the chopped tomatoes, paprika, rice, water, salt, and pepper. Let it simmer over medium heat until the filling absorbs all the liquids. Remove from heat and let the filling cool down. Stir in the fresh parsley and fresh mint. Add the shredded cheese and mix well.
3. Stuff the peppers up to ¾ full (because the rice will expand). Close them with their caps. Place the peppers in a baking dish, pour 1 cup of water into the bottom, cover with non-stick parchment paper and aluminum foil, and bake at 200°C for 1 hour. Uncover the baking dish and bake for another 10-15 minutes or until the peppers are golden brown. Serve the dish warm!
