1 carrot, finely chopped
1 tomato, peeled and diced
1 potato, peeled and finely diced
8 seeded sweet green peppers
1 onion, diced
6 eggs, separated
¾ C. flour
½ C. oil
Brown beef in a large skillet without oil. Add carrot, tomato, potato and onion. Cook about 10 minutes over medium heat, stirring often. Cut tops off the peppers, remove seeds and blanch in hot water. Fill peppers with meat mixture.
Beat egg whites until stiff. Add a large pinch of flour and stir well. Beat in yolks. Roll filled peppers in egg mixture, covering thoroughly. Sprinkle with flour. Reserve leftover egg and flour mixture.