How to make
Filling:
Braise the finely chopped onions, carrots and vegetable spice in oil. Braise the mince as well until it crumbles or the finely chopped pork. Add 1/2 tbsp paprika and 1 grated tomato, the rice, savory, black pepper and soy sauce. Add water in a 1:3 ratio of rice to water. Boil while stirring nonstop until nearly ready (to a not too thick creamy risotto).
Topping:
Cover the bottom of the tray with grated fresh or canned tomatoes, oil, 1 tbsp paprika, salt (or chicken broth or vegetable spice), black pepper. If you have filling left over, add it as well. Add a few chopped garlic cloves or powdered garlic. Stuff the peppers with the filling, arrange in a tray, pour in water to cover them 2/3 of the way up. Bake in a preheated 480°F (250 °C) oven. Take them out and pour on the topping. Return to the oven for another 10 min.
Curdled topping:
Dilute the flour with yoghurt. Add the eggs and pour this over the cooked peppers. Use fresh parsley for decoration.
Enjoy!
