Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 325 degrees. lightly grease a baking dish that will hold the peppers upright. cut 1/2 inch from the top of the peppers and remove the seeds and membranes. in a large stock pot with a steamer tray, steam the peppers 4 to 5 minutes. remove and set aside while preparing the stuffing. in a large skillet over medium heat, melt the butter. add the onion, garlic and mushrooms and saute until tender. add the oregano and tomatoes, reduce heat and simmer about 8 minutes. fold in the cooked quinoa. fill the peppers with the quinoa mixture and stand up with their sides touching in the prepared baking dish. cover loosely with foil and bake until the peppers are tender, 25 to 30 minutes.

Target recipe: cut off tops of peppers and remove membrane from the bottoms. combine remaining ingredients, except tomatoes and water. tightly pack each pepper with stuffing. place peppers in crockette. pour water in the bottom of the crockette. pour tomatoes over all. if using cheese, top peppers with shredded cheese. cover and cook 7-10 hours.