Wash the peppers well, core them and bake - after they cool a bit, peel them.
In an oiled glass casserole, put a layer of peppers, then pour on the premixed together milk and cream. Repeat in this order until you've used up all of the peppers. Season with salt and crumble on the vegetable broth.
Beat the eggs and yoghurt in a bowl, pour this topping in at the very top. Bake in a preheated 392°F (200 °C) oven for about 40 min. Once it gains an appetizing crust, the dish is ready!
For the finishing touches, sprinkle with chopped parsley and serve! Enjoy!