Heat oil in a medium pan. Add onions and sauté until translucent. Add garlic, carrots, salt and onion powder, sauté for 2 minutes. Add brown rice (or white rice), mix to combine with spices. Add water, cover, turn the heat down to medium low and cook 35-40 mins or until the water has completely absorbed. By the time the rice is done cooking, step 2 and 3 will be ready.

Meanwhile, heat oil in a cast iron/ skillet. Add in onion and sauté until translucent (2-3 mins). Add ground beef, salt, pepper and red pepper flakes and cook until browned, stirring often (10-12 mins)

Now you can move on to assemble the peppers. Place the pepper on the table/ counter to see which side it lays flat the most. Make a cut on the opposite side (length wise) a little ways above the middle line (not half) to create a deeper pocket for the fixings. Spray a baking dish with cooking oil and arrange the peppers in this dish. Scoop a generous amount of beef and rice into the cavity, press it down with the back of the spoon and keep on adding rice and beef until the peppers are fully stuffed.

Bake at 400F for 20 mins. This is the perfect amount of time to soften the peppers without falling apart! Garnish with fresh parsley and save hot. Refrigerate left overs in a glass container. The best way to re-heat your leftover stuffed peppers is by steaming them, because it will keep the shape and heat the rice and beef thoroughly.