Prepare the Rice:

• Combine the rice and 250 ml of water in a small pot.
• Bring the water to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the rice absorbs the water and becomes tender.
• Set the rice aside to cool slightly.

Prepare the Bell Peppers:

• Preheat your oven to 375°F (190°C).
• Slice off the tops of the bell peppers and carefully remove the seeds and inner membranes. Set aside.
• If needed, trim the bottoms slightly to help the peppers stand upright in the baking dish.

Prepare the Filling:

• Heat a drizzle of vegetable oil in a large skillet over medium heat.
• Add the chopped onion and grated carrot. Sauté for about 5 minutes until softened and fragrant.
• Add the minced meat to the skillet. Cook for 7–10 minutes, breaking it up with a spoon until browned and cooked through.
• Stir in the garlic, tomato paste, soy sauce, Provencal herbs, salt, and black pepper. Cook for another 2–3 minutes to combine the flavors.
• Add the cooked rice to the skillet and stir until fully incorporated.

Stuff the Peppers:

• Fill each bell pepper with the prepared meat and rice filling, pressing down gently to pack it in.
• Arrange the stuffed peppers upright in a greased baking dish.

Add the Topping:

• Sprinkle grated cheese evenly over the tops of the stuffed peppers.
• Cover the baking dish loosely with foil to prevent the peppers from drying out.

Bake the Peppers:

• Place the baking dish in the preheated oven and bake for 30 minutes.
• Remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

Garnish and Serve:

• Let the stuffed peppers cool slightly before serving.
• Top each pepper with a dollop of sour cream and a sprinkle of fresh dill for added flavor and presentation.