·         Wash the bell peppers, cut off the tops, and remove the seeds.

·         Wash and peel the carrot and onion.

·         Cut the onion into small cubes and grate the carrot.

·         Finely chop the garlic.

·         Cut the chicken breasts into small pieces.

·         Heat a skillet over medium heat and add a little olive oil.

·         Add the chopped vegetables and chicken pieces to the skillet and cook until the chicken is no longer pink.

·         Add the paprika, cumin, salt, and pepper to the skillet and mix well.

·         In a separate pot, boil the rice for 7-10 minutes until it’s slightly undercooked.Rinse the rice and set it aside.

·         In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Mix everything thoroughly and season with salt and pepper to taste.

·         Preheat your oven to 350°F (180°C).

·         Stuff each bell pepper with the chicken and rice mixture and replace the tops.

·         Place the stuffed peppers in a baking dish. You can add a little water or tomato juice to the bottom of the dish.

·         Cover the dish with foil and bake for 30 minutes.

·         After 30 minutes, remove the foil and continue baking until the tops of the peppers are lightly browned.

·         Enjoy your delicious stuffed peppers with chicken and rice!