Finely cut the onion and carrot and sauté in preheated vegetable oil for 3-4 minutes. Add the mushrooms for about 2-3 minutes, then add the rice and cook for about a minute or until translucent.

Pour in the broth. If the broth is salt-free, season with salt and let it simmer until the water evaporates. Test the hardness of the rice, it should be almost cooked. If the rice is still hard, add some more warm water and wait for it to evaporate.

Season with black pepper and savory or oregano.

Cut the tops of the peppers and remove the seeds. My peppers were extremely thin and long and I had to made a slice in length to stuff them. Bake in preheated oven for 20-30 minutes.