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: preheat oven to 350. place steamer basket in large saucepan; add 1 inch water, being careful nto to let water touch bottom of basket. place bell peppers in basket; cover. bring water to a boil; reduce heat to medium. steam peppers 8 to 10 minutes or until tender, adding additional water if necessary; drain. combine tomatoes, cilantro, jalapeno pepper, garlic, ¼ t oregano, and cumin in small bowl. set aside. thoroughly combine beef, rice, egg white, onion, salt and black pepper in large bowl. stir 1 c of tomato mixture into beef mixture. spoon filling evenly into pepper halves; place in 13x9 inch baking dish. cover tightly with foil. bake 45 minutes or until meat is browned and vegetables are tender. serve with remaining tomato mixture.