Cut the tops off the bell peppers and set them aside. Hollow out the peppers, remove the seeds, and wash them well.
In a large bowl, mix the ground beef with the finely chopped onion, grated garlic, grated carrots, raw rice, egg, parsley, salt, black pepper, and ground sweet paprika. (For a milder flavor, you can briefly sauté the onions beforehand).
Stuff the hollowed-out peppers with the meat mixture, leaving a little room at the top as the rice will expand during cooking.
Place the saved tops back onto the stuffed peppers and secure them with toothpicks.
Arrange the stuffed peppers in a large pot. Pour the tomato puree over them, add the honey (or sugar), and pour in enough broth or water to almost cover the peppers.
Cover the pot and cook over medium heat for 75 to 90 minutes.
Carefully remove the peppers from the pot. Whisk the almond flour into the remaining sauce and cook for a few more minutes until thickened.
Serve the stuffed peppers with the thickened sauce and a side of mashed potatoes made from boiled potatoes and unsweetened almond milk.
Cook it hands-free.
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