How to cook
Clean the peppers, put them aside. Heat the oil and braise the chopped onion and grated carrot. Add the rice, stir until it becomes glassy-like. Add the grated tomatoes and season with salt, black pepper, oregano.
Pour in 1 cup of hot water and leave it on the stove for a bit until the rice absorbs it. Stir so it doesn't burn.
Your stuffing is now ready, fill the peppers with it. Arrange them in an oven dish. If you have any stuffing left over, pour it into the oven dish. Pour on 1-2 cups of water on top and bake for 50 min. in a preheated 360°F (180 °C) oven.
In a pot, pour the yoghurt and flour, beat well with a whisk, add the the beaten egg. Then pour in the sauce released by the peppers. Let the sauce boil in the pot on low heat. Keep stirring until it thickens. Careful not to burn it because it'll be bitter.
Finally, add the lemon juice and serve the peppers with the sauce, sprinkled with fresh parsley.