Take 12 medium sweet green peppers and remove the stalks. Then carefully cut out a cap from around the base of the stalk. Remove the seeds. Break 5 eggs into a bowl add 400 gm of crumbled white cheese and mix well.
Fill this mixture into the peppers with a spoon, and replace the lids. Heat 2 cupts of oil (or sufficient to cover the peppers) in a saucepan and arrange the stuffed peppers upright in the hot oil. When the peppers begin to turn a golden brown, remove and arrange upright on a serving dish. While they cool, prepare the sauce. Grate two large tomatoes into a saucepan, and add 2 tablespoons of vinegar, 3 tablespoons of oil (corn or sunflower seed), 2 tablespoons of chopped fresh garlic, half a teaspoon of granulated sugar, and a pinch of salt. Bring to the boil and simmer, stirring occasionally, pour over the stuffed peppers and serve.