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.