Once everything is fried, add the rice, mix thoroughly and pour in 1 cup of hot water. Stir on the stove until the rice absorbs the liquid and add the chopped parsley.
Stuff this mixture into the peppers, that have been cleaned from their stems and seeds. Plug the hole with a cap of tomato skin. Arrange them in a fireproof container with a lid, and pour in about 2 cups of hot water. Put to bake in a preheated oven for about 50 minutes at 392°F (200 °C).
Beat the egg yolks and yoghurt for the sauce with the flour. Put in a container on the stove and while stirring continuously, add some of the sauce from the container of peppers. Once the sauce obtains a thick consistency, it is ready. Pour it over each portion of peppers and serve.