Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. pan spray a shallow baking dish and set aside. bring stock to a boil in a large skillet. add zucchini, shiitakes, green onions, basil, thyme, garlic and pepper. simmer until the vegetables are tender, no longer than 5 minutes. remove from heat and mix in the squash, set aside. slice off and reserve the tops of the peppers. remove and discard the seeds. place the peppers on the pan sprayed baking sheet. spoon the filling into the peppers. replace the tops, cover and bake for about 30 minutes.

Target recipe: cut thin slice from stem end of each bell pepper to remove top of pepper. remove seeds and membranes; rinse peppers. cook peppers in enough boiling water to cover about 5 minutes; drain. cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot. heat oven to 350 degrees. stuff peppers with beef mixture. stand peppers upright in ungreased square baking dish, 8x8x2 inch. pour remaining tomato sauce over peppers. cover and bake 45 minutes. uncover and bake about 15 minutes longer or until peppers are tender. sprinkle with cheese.