Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash peppers, remove tops and seeds. place them upright in 2 quart micro-proof casserole. pour water over bottom of dish and cook, covered, on high for 2 minutes. drain water. let peppers stand while preparing filling. crumble beef into glass mixing bowl. add onion and cook on high 4 minutes, or until meat loses its color, stirring once during cooking. drain fat. stir in garlic, salt, pepper, rice, parsley, and 1/2 cup tomato sauce. fill peppers with mixture, mounding on top. replace peppers in casserole and top each with remaining tomato sauce. cook, covered, on high 10 to 12 minutes, or until peppers are tender.

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.