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 the tops off the peppers, remove seeds and fiber. brown the lamb and onion in the oil. mix in rice and the seasonings. fill the peppers with this mixture. put pepper tops in the bottom of crock pot and place the peppers on top. pour in the broth. cover and cook on low for 6 hours. remove peppers. mix in cornstarch, tomato paste, lemon juice and sour cream with the broth remaining in the crockpot. return peppers to cooker cover and cook on high for 30 minutes. serve the sauce with the peppers.