Finely chop the onion, garlic, green bell pepper, red bell pepper, and parsley.

Cook the ground beef in a frying pan over medium heat until browned.

Add the chopped vegetables and cook until softened.

Stir in tomato paste, parsley, salt, black pepper, paprika, and cinnamon.

Cook the filling until excess liquid evaporates, then set it aside to cool.

Combine flour, extra-fine semolina, milk powder, salt, sugar, and dry yeast in a large mixing bowl.

Gradually add the warm water and mix until a soft dough forms.

Knead the dough until smooth and elastic, then cover it with a clean kitchen towel.

Let the dough rest for at least 60 minutes until expanded.

Deflate the dough and divide it into 10 balls of about 80 g each.

Let the dough balls rest for 15 minutes.

Flatten one dough ball and place one-tenth of the beef filling in its center.

Add about 20 g of shredded mozzarella over the filling, then seal the dough edges.

Gently flatten the filled dough and dust it lightly with flour.

Lightly oil the frying pan and heat it over medium-low heat.

Cook the stuffed batbout, turning regularly, until both sides are golden and the bread is cooked through.

Repeat the filling and cooking process with the remaining dough balls.