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: heat the oven to 375°f cut the tops off the peppers and reserve. remove and discard the seeds. place the peppers, cut-side up, into a 3-quart shallow baking dish. heat the oil in a 10-inch skillet over medium-high heat. add the onions and garlic and cook until tender. place the onion mixture into a medium bowl. stir in the chicken, sauce, cheese and black pepper. spoon the chicken mixture into the pepper halves. top with the reserved pepper tops, if desired. bake for 40 minutes or until the peppers are tender. recipe tips: tip: cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.