Clean the peppers from seeds and stems. Mix the filling: In a saucepan with a little sunflower oil fry chopped onion and grated carrot, a little salt and water. Add feta cheese and crushed at the end, just before take off from the heat, add the chopped tomatoes, chopped parsley, eggs, black and red pepper and salt to taste. Mix everything. Fill the peppers with the mixture. Each pepper dip in flour the top and arrange in a greased pan with sunflower oil. Sprinkled with 1/2 cup water and baked for 15 minutes in a preheated oven. Serve with a spoonful of yogurt. Can be served warm or cold.