How to make
The washed peppers are cleaned from their seeds.
Heat oil in a pan, fry the chopped onions, grated carrots and a pinch of salt until they soften.
Add the rice and when it turns transparent, stir everything and crumble the minced meat.
Pour the diced tomatoes, paprika and a glass of water. I do it by eye.
Season with salt, black pepper and savory herb. Leave it to boil, the rice to swell up and the stuffing to thicken.
Fill the peppers with a spoon, arrange them in a baking pan, pour a glass of water over them and 2 tbsp. of oil with a little salt in the water.
Bake them in a preheated oven at 360°F (180°C) for 20-30 minutes, then turn them over with a fork and bake them until the rice is ready.
Turn off the stove, remove the baking pan with your favorite stuffed peppers.
In a bowl, beat the yolks with the yogurt and flour. Separate the sauce from the roasted peppers, if it is too little, add lukewarm water (1 cup again) and in a thin stream mix it with the egg mixture.
Stir in the stuffed pepper sauce and pour it over the peppers in the baking pan. Place them back into the preheated oven for 5 minutes and they're done.
Serve the tastiest oven-baked stuffed peppers with chopped fresh parsley.
They are great for lunch!
