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 peppers, remove stems, cut off the tops and remove the seeds without breaking the shells. add salt and mustard seed to the slaw-shredded cabbage; mix thoroughly. pack tightly into peppers. if desired, replace tops onto stuffed peppers and fasten them down with toothpicks. arrange the stuffed peppers upright in a stone crock and cover with cold vinegar. place cover over jar and put away in a cool place until ready to use. according to the cookbook, they may be kept several months before using.