How to make
Finely chop the onions and leek. Stew them in a little fat. Add the minced meat, salt, black pepper and thyme. Fry, until it changes color.
Add the rice and after a few minutes the paprika. Fry for a few minutes and pour a teacup of water. Wait for it to absorb the water slightly and turn it off.
Pour water into a pot and put it on the stove to boil. Switch off, remove it from the heat and add the dried peppers, which you have previously deseeded. Leave them in, until they soften. Remove and strain.
Stuff the peppers with stuffing and arrange them in a clay pot. Add water or you can use the water from the peppers, which you soaked.
Put it on the stove and wait for it to boil. As soon as it boils, switch off and close with the lid. Put it in an oven at 340°F (170°C) and bake for about 2-3 hours.
Make the topping, by putting the flour in a dry pot. Bake it until it changes color. In a bowl, mix the yogurt and eggs. Stir with wire whisk.
Remove the peppers and using a spoon or ladle, pour small amounts into the bowl with the eggs, by stirring constantly, then mix with the flour in the pot.
Leave it to boil without stopping to stir. Turn it off and pour the sauce over the peppers.
Place it back into the oven, wait for it to boil again, turn it off and remove it. Serve your stuffed peppers sprinkled with fresh parsley while they're warm.
