Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. lightly oil a large, shallow baking pan. arrange peppers cut sides up in baking pan, and lightly oil cut edges of stems. in a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt, and pepper to taste. spoon equal portions of mixture into peppers, and roast in upper third of oven until peppers are tender, about 20 minutes.

Target recipe: the bell peppers should be 1 1/2 cup diced and 2 1/2 cup chopped into 3/4 inch squares. bring water, rice, onion, orlive and diced bell pepper to boil. reduce heat and simmer, covered, for about 25 minutes or until rice is a little tender add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste. continue simmering about 30 minutes, or until added veggies are tender and rice is completely cooked add chili powder, tamari and salt to taste. simmer 5 minutes or until flavors are blended. serve.