Put rinsed rice into a small pot, add 1 cup water, cover with lid and cook over medium heat until the water is completely absorbed by the rice. Leave the lid on, for 10 minutes past the water being absorbed, then take the lid off and fluff up the rice slightly, to allow the rice to come to room temperature.
Meanwhile, sauté diced onions in 2-3 tablespoons oil until slightly golden in color. Add shredded carrot and cook for another 3-4 minute, stirring constantly to allow even cooking/browning.
Once the rice is cool, combine it with the onion/carrot mixture, ground up bacon/chicken breast, garlic & onion powder, parsley, ground black pepper and salt to taste. Stir, until the ingredients are evenly distributed.
Rinse bell pepper under running water. Cut off the top of the pepper and set aside.
Remove the seeds from the inside.
Stuff each pepper with the rice/meat mixture. Top with the matching top of the pepper.
Preheat oven to 450F. Place rack in the middle.
Place peppers into a Dutch oven, so that peppers fit tightly together.
Stir the broth, tomato sauce, heavy cream, some ground pepper and salt to taste (it’s supposed to taste as salty as any soup should be).
Pour the liquid over the peppers.
Cover with lid and place into the oven.
As soon as the liquid starts to boil, reduce heat to 350F and roast until rice and peppers are soft and cooked through (about 25-35 minutes).