Stuffed Tomatoes & Peppers (The Other Way)

1. 1

   ["Wash tomatoes and peppers.

2. 2

   Cut the tops of tomatoes. Do not throw the tops.

3. 3

   Using a spoon scoop out pulp and seeds. Set the pulp aside.

4. 4

   Place tomatoes up side down on paper towel.

5. 5

   Cut the tops of peppers and remove seeds and whites from inside. Do not throw the tops.

6. 6

   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.

7. 7

   Mix all the ingredients very well to unite.", "Stuff tomatoes and peppers put the tops on and place them in a big shallow saucepan.

8. 8

   Add about 5 cups water and the remaining 2/4 olive oil.

9. 9

   Put a small quantity of margarine on each tomato and pepper.

10. 10

    Sprinkle on some salt and pepper.

11. 11

    Cook over medium heat for 10' and then reduce the heat to low and cook for about 25-30'.

12. 12

    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.

13. 13

    Pour the remaining liquid in a small saucepan and bring it over low heat.

14. 14

    Whisk the egg white and when they start thicken add the egg yolks.

15. 15

    Continue whisking and add lemon juice.

16. 16

    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.

17. 17

    Then pour the egg, lemon, liquid mixture back into the saucepan with the remaining liquid.

18. 18

    If you want to have have a thicker sauce add 1-2 tablespoons flour or cornstarch in the liquid.

19. 19

    Just before you serve, pour on stuffed tomatoes and peppers a quantity of lemon egg sauce and...

20. 20

    enjoy"]

* Per serving · 4 servings · Values may vary.