Rice and Beef Stuffed Peppers with Tangy Yogurt Sauce

1. Preheat oven to 425 F;
2. Wash and de-seed peppers and set them aside;
3. Sauté onion and carrot in olive oil until softened; add garlic and ground beef, cook until no more pink; add rice, tomatoes, parsley and dill; season with salt and pepper; cook for a couple of minutes and then stuff the peppers using a small spoon;
4. Seal each pepper’s opening with flour; add them to a baking sheet and add 1 cup of water; drizzle olive oil and sprinkle some salt; turn half way and add 1 more cup of water; bake for a total of 40-45 minutes;
5. To make the sauce- whisk together egg yolks, yogurt, salt, flour and sauce from the peppers; transfer saucepan to a medium low heat and cook for a few minutes until it thickens;
6. Serve peppers with a generous amount of sauce, some dill and enjoy!