Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lightly brown ground pork in large frying pan; pour off drippings. sprinkle salt and pepper over meat. add cream of celery soup, corn and onions. simmer for about 10 minutes. cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain. fill pepper halves with meat mixture and place on rack in a roasting pan. bake in a 350 oven for 15 minutes. sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with parmesan cheese; bake 15 minutes longer.

Target recipe: chop off the top of each pepper. core out that green pepper taking out as many seeds and veins as possible. the peppers should look like a cup. mix together the beef, onion, water, rice, salt and pepper. fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks). place the peppers, stuffed side up, in a pot. fill the pot with enough water to come halfway up the side of the peppers. cook on low for 90 minutes until the stuffing is cooked through. drain the water, reserving the liquid. mix the tomato soup, evaporated milk, and sugar. add enough of the reserved liquid to make the soup the correct consistency. warm and add the peppers. enjoy!