How to cook
Make the stuffing. Chop the vegetables finely and braise them briefly in a little oil. Add the rice to them, braise it until transparent as well. Add 1 cup warm water or broth, leave to simmer until the rice swells. Remove from the stove and sprinkle with paprika and a little salt.
Time for the mince. Braise it separately in oil with the garlic until it turns to bits (you can add 1 very finely diced tomato), pour in 3 1/3 tbsp (50 ml) hot water, add salt, black pepper and leave it on the stove until the liquid is absorbed. At the end, add the savory and take off the stove.
Once both the rice and mince are ready, mix them. Clean the peppers, salt them on the inside, set aside their tops. Stuff the peppers with the prepared filling, dip their openings in flour, place the tops on (you can make tops from round tomato slices if for some reason the original tops don't work).
If using tomato tops, after you close the peppers, dip them in the flour again. Pour generously with oil, salt. Pour water at the bottom of the oven dish and put to bake in a preheated 356°F (180 °C) oven for 40-45 min.
Make the topping as follows: Mix the yoghurt with the flour and after you get a homogeneous mixture, add the eggs 1 by 1 and salt it. Beat with a whisk or fork and transfer the mixture to a pot. Heat it on low with a little water, while keeping an eye to make sure the liquid doesn't come to a boil. Once the sauce thickens, remove from the stove. Optionally, you can finely chop up some parsley and dill.