Saute the onion in oil and add the grated carrot, mince and tomato to it. Once the ingredients soften a bit, add the rice as well. Season with the spices and pour in 2 cups (500 ml) water for the rice to swell.
Once the sauce thickens a bit and the rice softens, take this stuffing off the heat and distribute it into the peppers. Close them off with a piece of potato.
Arrange them in an oven dish and pour in water at least halfway up the peppers. Bake in a preheated oven. Once the water comes to a boil, pour it out into a separate container and leave the peppers in the oven until a nice crust forms on them.
While you're waiting, make a mixture of beaten egg yolks and the milk and yoghurt. In a pot, heat up oil and braise the flour in it. Pour in the broth from the peppers to it and stir.
Also pour in the egg mixture in a thin trickle, while stirring until everything thickens. Finally, add the spices and parsley to the sauce. Serve it with the ready peppers.