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 the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top.