1.Combine rice with chicken stock or water. Bring to a boil, then cover and simmer over low heat for 20 minutes. Do not cook fully. Remove from stove and set aside. (You can also microwave the rice and stock for 15 minutes.)
2.Heat a large, heavy skillet over medium heat. Add beef, ginger, turmeric, cinnamon and saffron or safflower (optional). Break up the meat with a wooden spoon and cook until it is no longer pink, about 5 minutes.
3.Add carrots, onion, garlic, salt and pepper. Cook until vegetables are soft, about 5 minutes.
4.Stir in half of the tomato sauce and cook for 3 minutes. Remove from heat. Add the cooked rice, parsley, and cilantro. Stir together gently.
5.Preheat oven to 375° F. Spoon the filling into the peppers. If needed, trim a very thin slice from the bottom of the pepper so that it stands straight.
6.Place the peppers evenly in a 9x12 baking dish. Spoon a little of the remaining 1 cup of tomato sauce over each pepper.
7.Bake until peppers are tender, about 30 minutes. Let cool slightly before serving.