Stuffed Peppers with Minced Meat and Rice

Preparation of the peppers:
Cut the onions and carrot into cubes, grate the tomato, and clean the peppers from the seeds. Sauté the onions and carrot in a little oil for 6 minutes. Add the minced meat and cook for 5–6 minutes, then add the rice for 2 minutes. Sprinkle with paprika, then add the tomato and savory. Season with salt and black pepper. Stuff the peppers with the mixture and arrange them in a baking dish. Add water until it reaches halfway up the peppers and bake in a preheated oven at 200°C for 30 minutes. Then turn them over and bake until fully cooked.

Preparation of the sauce:
Dissolve the flour in a little cold water and slowly pour it into the cooking crème CREMIO, stirring continuously. Heat the mixture for 5 minutes and season with salt, nutmeg, and black pepper.
Pour the sauce over the cooked peppers and return to the oven for 2 minutes. Serve sprinkled with parsley.