Chop the onions and garlic cloves finely, grate the carrot. Braise the onions until transparent in heated oil, add the carrot and garlic, braise them too.
Mix the mince with a little water, add it to the vegetables, saute until the mince breaks down into bits. To them add the washed and cleaned rice, pour in a little water and saute until semi-cooked and until the water evaporates.
Take the mixture off the stove, add the egg, stir, season with paprika and ground black pepper and more salt if needed.
Chop fresh parsley and add it to the mixture. Fill the peppers with it using a spoon, dip their openings in flour and arrange in a tray. Pour oil over the stuffed peppers, pour in water or vegetable broth to the tray and bake in the oven until ready.
Serve the baked stuffed peppers with yoghurt.