How to cook
To the raw mince, add the spices and sauteed rice, stir well with your hands.
Fill each pepper to about 1 finger width below its rim. Sprinkle with flour and shake off the excess.
Arrange the peppers in an oiled oven dish. Pour in salted water, 2 finger widths deep, in the oven dish.
Cover with aluminum foil and bake in a preheated 356°F (180 °C) oven for 1 hour with the fan on.
For the sauce: Beat the egg with the yoghurt and flour in a pot.
Put them on the stove and stir nonstop with a whisk. Once it begins to thicken, add 2-3 ladles of the sauce from the oven dish. The amount you pour in depends on how thick you want it.
Serve the warm peppers with the white sauce poured over them.