How to make
Fry the minced meat in a little oil until it starts to crumble. Add the finely chopped onion and simmer under a lid for about 10-15 minutes on low heat. Season with salt and black pepper by taste.
Wash the rice several times until the water is clear. Add the minced meat and cook for 5 minutes.
Clean the peppers from their stalks and seeds and wash them. Fill them with the mixture and place them in a baking pan. If there is some mixture left, pour it around the peppers. Pierce the peppers with a toothpick on all sides.
Pour cold water just above the middle of the peppers. Bake in a preheated oven at 180 degrees for about 30 minutes. If the water has evaporated, add more and place them back in the oven until it boils.
We beat the eggs, yoghurt and flour and slowly start mixing with the water from the peppers. Pour the sauce back in the pan and bake for another 5-6 minutes. Serve the stuffed peppers warm.
