Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: take several bell peppers, cleaned of the stems and seeds. cut into strips lengthwise. these can be four to six depending on the size of the peppers and your preference. season lightly with salt and freshly ground black pepper. brush both sides of the strips with good olive oil. place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). you can let the skin brown a bit if desired. turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes). try this with different color peppers. maybe add a few green onions. try this with anaheim peppers -- very good! try adding sliced zucchini, too.

Target recipe: wash and drain peppers. cut 2 small slits in each pepper. dissolve salt in 1 gallon water. pour over peppers and let stand 12 to 18 hours in refrigerator. drain peppers, and discard salt water. rinse again and drain thoroughly. combine remaining ingredients; simmer 15 minutes. remove garlic. pack peppers into sterilized hot jars, leaving ½-inch headspace. bring liquid to a boil. fill jars to ½ inch from top with boiling liquid. remove air bubbles. wipe jar rims. adjust lids. process 10 minutes in a boiling water bath canner.