How to make
Core the peppers and remove the seeds, wash and dry them with their opening facing down. Sprinkle each pepper with a pinch of salt inside and leave them aside.
Chop the onion finely and grate the carrot, braise them for about 3 min. in preheated oil. Add the mince and while stirring nonstop, braise until it breaks apart into bits.
Add the peeled and grated tomato and boil until the liquid from the pan boils off. Add the very well washed and dried rice, cumin, black pepper, salt to taste and the paprika, stir and remove the pan from the stove.
While the mixture is cooling, prepare the sauce by mixing together the beaten eggs with the yoghurt and milk, add the flour and stir to a smooth, homogeneous mixture.
Fill the peppers with the slightly cooled mixture but not all the way to the top. Arrange the peppers in a tray and pour slightly salted water over them - up to about 1/2″ (1 cm) from the top of the tray.
Put the tray in a preheated 390°F (200 °C) oven and bake for about 30 min., flip the peppers over, if needed pour in a little water (you need it for the sauce) and bake on the other side for another 30 min.
Take the peppers out of the heated tray and arrange them in another container. To the still hot sauce from the peppers, add the stirred together mixture for the sauce and stir.
Return the tray to the heated turned off oven for about 10 min., then pour the prepared sauce over the peppers.
