Stuffed Tomatoes & Peppers (The Other Way)

  1. Wash tomatoes and peppers.rnCut the tops of tomatoes. Do not throw the tops.rnUsing a spoon scoop out pulp and seeds. Set the pulp aside.rnPlace tomatoes up side down on paper towel.rnCut the tops of peppers and remove seeds and whites from inside. Do not throw the tops.rnPuree about 1/3 cup of tomato pulp.
  2. In a big bowl put ground beef, rice, chopped onion, tomato puree, chopped parsley, salt, pepper and 1/4 cup olive oil.rnMix all the ingredients very well to unite.
  3. Stuff tomatoes and peppers put the tops on and place them in a big shallow saucepan.rnAdd about 5 cups water and the remaining 2/4 olive oil.rnPut a small quantity of margarine on each tomato and pepper.rnSprinkle on some salt and pepper.rnCook over medium heat for 10' and then reduce the heat to low and cook for about 25-30'.rnIn the end of cooking should have about 3 cups liquid remaining.
  4. Let cool for a while and remove stuffed tomatoes and peppers from the saucepan and carefully transfer them in another utensil.rnPour the remaining liquid in a small saucepan and bring it over low heat.rnWhisk the egg white and when they start thicken add the egg yolks.rnContinue whisking and add lemon juice.rnRemove the saucepan with the liquid from heat and add, spoonful by spoonful, about the half quantity it in the egg lemon mixture stirring constantly.rnThen pour the egg, lemon, liquid mixture back into the saucepan with the remaining liquid.rnIf you want to have have a thicker sauce add 1-2 tablespoons flour or cornstarch in the liquid.rnJust before you serve, pour on stuffed tomatoes and peppers a quantity of lemon egg sauce and...rnenjoy

tomatoes, green peppers, lean ground beef, white long grain rice, onion, parsley, margarine, eggs, lemon, salt

Taken from food52.com/recipes/25422-stuffed-tomatoes-peppers-the-other-way (may not work)

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