Heat oil in a pan, fry the finely chopped onions, garlic, carrots and pepper until golden. Add the mince to braise. Add the rice. Next comes the paprika and tomato paste, season with salt, savory and parsley.
Remove the seeds from the peppers (core them) and fill with the prepared stuffing. Arrange the peppers in a tray, pour in hot water, enough to submerge them halfway.
Bake in a preheated 356°F (180 °C) oven about 40-45 min.
Preparing the sauce:
Beat the eggs with the yoghurt and add the flour. Pour in the broth from the roasted peppers to the egg mixture, stirring nonstop.
Serve the peppers with a few tbsp of the sauce poured on.