Cut tops off peppers, core and seed them, then blanch tops and bottoms in salted boiling water for 3 minutes. Drain, rinse, and allow to cool.
While blanching peppers, par boil rice. Allow to cool.
Mix all other stuffing ingredients, then stuff the cooled, blanched peppers.
Put in a glass baking pan or dutch oven standing up, with pepper tops on.
Pour in the diced tomatoes, seasonings, and chopped carrot.
Bake at 375°F. for about an hour.
Notes
Don't pack the stuffing too hard into the peppers or the rice will be undercooked. Use left-overs to make Stuffed Pepper Soup. Crumble the stuffing, dice the pepper, add Beef broth and a can of whole crushed tomatoes, and season to taste.