Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut tops off of peppers and remove seeds. place peppers in a large pot of boiling water and boil for 3 minutes. drain and rinse in cold water; set aside. in a saucepan, cook onion and garlic in melted butter until tender. add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil. lower heat; cover and simmer until the rice is tender. remove from heat; stir in tomatoes, mushrooms, and zucchini. spoon mixture into the peppers; put in a greased 2-quart casserole. spoon remaining rice mixture around the peppers. cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly. uncover and sprinkle with parmesan cheese, bake 5 minutes more.

Target recipe: cut green pepper in half lengthwise; remove core and seeds. place peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish. in a medium-sized bowl, crumble beef. add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. mix until thoroughly combined. spoon mixture into pepper halves. spoon remaining tomato sauce over peppers. heat, covered loosely with wax paper, 14 minutes in micro- wave oven or until meat is cooked and peppers are as tender as desired. allow to stand 4 minutes, covered, before serving.