In the heated fat fry until golden chopped onions, carrots and celery. Add rice. Put the mince, stirring vigorously and stew briefly. Add the paprika and tomato paste, seasoning with salt, savory, dill, parsley and garlic. Make slits in the washed and salted peppers. We fill them with stuffing and sealing the finished flour. I personally do not sealed pod, so that less of the filling to spill into the tray with baking to make a delicious sauce. Arrange the peppers in a baking dish and pour them with hot water to cover 1/3 of them. Bake stuffed peppers about 40-45 minutes in an oven heated to 180 C. Beat eggs with yogurt and add flour. Pour broth of roasted peppers in egg mixture, stirring constantly. Prepared sauce boil until ready with constant stirring. Pour pepper before serving.