Preheat the smoker to 300 degrees Fahrenheit.

Cut the tops off of the bell peppers and remove the seeds and membranes from each of the peppers.

Add the ground beef, Italian sausage, carrots and diced onions to a large saucepan.  Heat over medium-high heat.  Brown and break up the beef and sausage as it cooks.  Drain off any excess grease from the pan.

Once browned, add in the minced garlic and cook for 1 minute until aromatic.

Stir in the diced tomatoes, rice, water, Italian seasoning, salt and pepper.  Bring the mixture to boil, reduce to low and cover.  Cook for 15-20 minutes until the rice is cooked through.

Remove the pan from the heat and stir in the marinara sauce.

Fill the bell peppers rice mixture and then place them standing up on a baking sheet.

Smoke the stuffed peppers for 60 minutes.  Top the peppers evenly with the shredded cheese and smoke for 5-10 more minutes until the cheese is melted.

Remove from the smoker.  Serve the stuffed peppers immediately while warm and enjoy!