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["Wash tomatoes and peppers.
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Cut the tops of tomatoes. Do not throw the tops.
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Using a spoon scoop out pulp and seeds. Set the pulp aside.
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Place tomatoes up side down on paper towel.
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Cut the tops of peppers and remove seeds and whites from inside. Do not throw the tops.
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Puree about 1/3 cup of tomato pulp.", "In a big bowl put ground beef, rice, chopped onion, tomato puree, chopped parsley, salt, pepper and 1/4 cup olive oil.
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Mix all the ingredients very well to unite.", "Stuff tomatoes and peppers put the tops on and place them in a big shallow saucepan.
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Add about 5 cups water and the remaining 2/4 olive oil.
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Put a small quantity of margarine on each tomato and pepper.
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Sprinkle on some salt and pepper.
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Cook over medium heat for 10' and then reduce the heat to low and cook for about 25-30'.
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In the end of cooking should have about 3 cups liquid remaining.", "Let cool for a while and remove stuffed tomatoes and peppers from the saucepan and carefully transfer them in another utensil.
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Pour the remaining liquid in a small saucepan and bring it over low heat.
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Whisk the egg white and when they start thicken add the egg yolks.
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Continue whisking and add lemon juice.
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Remove the saucepan with the liquid from heat and add, spoonful by spoonful, about the half quantity it in the egg lemon mixture stirring constantly.
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Then pour the egg, lemon, liquid mixture back into the saucepan with the remaining liquid.
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If you want to have have a thicker sauce add 1-2 tablespoons flour or cornstarch in the liquid.
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Just before you serve, pour on stuffed tomatoes and peppers a quantity of lemon egg sauce and...
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enjoy"]
