Preheat the oven to 180°C (350°F). Slice off the tops of the 4 bell peppers and remove the seeds.

In a skillet, heat oil over medium heat, then sauté 1 onion and 1 carrot for about 5 minutes until softened. Add 450g ground beef and cook until browned.

Remove from heat and stir in parsley and seasonings. Pack the mixture into the hollowed bell peppers and place them upright in a baking dish.

In a saucepan, heat 2 tablespoons of oil and whisk in 2 tablespoons of flour. After 2 minutes, add 400ml tomato sauce and 150ml water or broth. Let simmer for 5 minutes.

Pour sauce over the stuffed peppers, cover with foil, and bake for 45-55 minutes until peppers are tender.

Remove foil and bake for an additional 5-10 minutes to brown the tops.

Let cool for a few minutes, garnish with fresh parsley, and serve.