Preheat the oven: Heat the oven to 350°F.
Cook the rice: If you haven’t already made the rice, start cooking the rice.
Steam the bell peppers: Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds. Place the bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, and let steam for 10 minutes. (Note: you can skip this step if you want, but steaming the pepper shells first will make them more tender and easier to eat.)
Mix the filling: In a large bowl, mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and the cooked rice.
Fill the bell peppers: Remove the bell peppers from the steamer pan. Place cut side up in a Pyrex or other oven-proof casserole dish. Gently, stuff the peppers with the ground beef and rice mixture.
Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.
Bake: Place on the middle rack of the oven and bake at 350°F for 35 to 50 minutes, or longer, until the meat is cooked through.
Serve with ketchup on the side.