Stuffed peppers with minced meat and rice

After my Mediterranean appetite, I decided to take a look at a traditional dish – stuffed peppers or peppers (it is debatable how it is pronounced) with minced meat and rice.
Peppers / peppers are one of the delicious vegetables offering different cooking options / with egg and cheese, beans, minced meat, roasted, fried, dried or fresh / and regardless of their heat treatment remain one of the favorite dishes on the Bulgarian table along with beans. and tripe soup.
Now I will offer you the following recipe. Most of you will not be surprised, but I thought it was nice to have recipes that are almost always present at my table.

Necessary products:

4 medium-sized peppers
150 g minced meat / flavored of your choice /
1/2 onion
1 handful of rice
a bunch of dill, black pepper, salt, paprika and a little flour, which you will need to seal the opening of the pepper after we have filled it with stuffing.

For the sauce:

3 egg yolks
2 tbsp. yoghurt
1 small pack of cooking cream
salt, vinegar, parsley
Method of preparation:

Fry the onion until semi-soft and add the minced meat, which you have previously seasoned with salt, pepper and savory / this is my taste /. You let the minced meat fry lightly on one side and with the masher / I call it a mashed spoon / you start mashing the minced meat to saturate it. Then add the rice and fry. Sprinkle with paprika and also fry, then pour a little water and bring to a boil. The purpose of the water is to make the rice semi-soft, because when roasting the peppers you can be sure that it will not “rattle” after roasting. If you are not sure, make a slight incision in the middle of the pepper and try the rice.

Once you have prepared the stuffing, season with dill and start filling them. In order not to spill the rice mixture, you “plug” it by melting the pepper in flour or in some parts of Bulgaria they use circles of raw potatoes. You cut and plug the hole.
Arrange the peppers in a pan. I use a yen tray. Pour a little water and bake.

For the sauce:

I left the eggs at room temperature beforehand. Separate the yolks from the whites. In order not to throw away the whites, you can make some great homemade kisses and you will see the recipe for them in the “Desserts” section.
Beat the yolks with vinegar and add the yogurt. Put on the stove and start heating the sauce in a water bath. This is done so that the eggs do not remain raw.
Stir vigorously until the mixture thickens. I use a wire brush to break eggs. In this way the mixture is smooth and without lumps or pores. If so, sieve it through a sieve.

Remove from the heat and add salt and cream. If your mixture is very thick, as it happened to me, after the peppers are baked, use the sauce that is released during roasting to dilute the egg-cream mixture.
Garnish with parsley.