In a fry pan on medium high heat, add Oil, allow to get hot. Add Pork, lightly season with Salt, Pepper, and Garlic Plus, sauté for 8 minutes. Remove Pork, set aside leaving Oil. Add Onion, Chili, and Carrot. Lightly season with Salt, Pepper, and Garlic Plus, sauté for 7 minutes, (until tender).
Reduce heat to medium, make a well in centre of pan. Add Garlic to saute for 30 seconds, (until aromatic). Deglaze with Wine, allow Wine to mostly reduce.
In a large bowl, mix the Pork, Onion and Garlic, Cheese, Oregano, Rosemary, Paprika, Dill, Salt and Pepper. Add Rice, and Marinara Sauce, mix together.
In a baking dish, pour the rest of the Marinara Sauce into the dish and make sure to move the dish around so that the sauce covers the bottom evenly.
Scoop a handful of the stuffing into each Pepper, filling them to the top and then place onto the baking dish. Place the Pepper tops back on top of each Pepper. This helps to cook the stuffing evenly.
Place the pan in the oven and bake the stuffed Peppers for about one hour.