Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut top of pepper one quarter way around, then slit downward to tip. remove seeds. blanch and simmer in water for about 20 minutes. cut 6 chunks of monteray jack cheese and insert into peppers. beat eggs. put butter in skillet on medium heat, pour in small amount of egg mixture when butter starts to get hot. when egg mixture begins to firm, place filled pepper on one half of circle of batter and flip batter over the pepper as the eggs cook. do this for all 6 peppers. remove to 2 or 3 small microwavable plates. top with grated mozzarella cheese and a tablespoon of sour cream. microwave for about one minute, or until cheese melts. serve.

Target recipe: preheat oven to 325°f grease an 8x8-inch baking dish. split chile peppers lengthwise and remove seeds and veins. spread chiles in a single layer in the prepared baking dish. sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles. in a bowl, beat eggs, milk, flour, salt and black pepper together until smooth. pour over chiles and cheese. bake for 50 minutes or until a knife inserted in custard comes out clean. meanwhile, mix salsa with the remaining mozzarella cheese. sprinkle over casserole and return to oven for 10 minutes or until cheese melts. let stand for 5 minutes before serving.