Braise the finely chopped onions, carrots and vegetable spice in oil. Braise the mince as well until it crumbles or the finely chopped pork. Add 1/2 tbsp paprika and 1 grated tomato, the rice, savory, black pepper and soy sauce. Add water in a 1:3 ratio of rice to water. Boil while stirring nonstop until nearly ready (to a not too thick creamy risotto).
Cover the bottom of the tray with grated fresh or canned tomatoes, oil, 1 tbsp paprika, salt (or chicken broth or vegetable spice), black pepper. If you have filling left over, add it as well. Add a few chopped garlic cloves or powdered garlic. Stuff the peppers with the filling, arrange in a tray, pour in water to cover them 2/3 of the way up. Bake in a preheated 482°F (250 °C) oven. Take them out and pour on the topping. Return to the oven for another 10 min.
Dilute the flour with yoghurt. Add the eggs and pour this over the cooked peppers. Use fresh parsley for decoration.