Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put peppers on a baking sheet and broil about 15 minutes, turning occasionally until blistered all over. remove to a bowl, cover with plastic wrap and set aside 15 minutes. pull out stems and seeds, peel off skins, give a quick rinse and set aside on paper towels. shred the cheese while the peppers are broiling. reduce heat to 375°f spray a 9x13 pan with oil spray. pour the tomato sauce over the bottom. fill peppers with shredded cheese. set aside 1/2 c or so of cheese. set in pan. fill empty spaces with corn. whisk to combine eggs, oregano, baking powder and flour. pour over everything. sprinkle additional cheese over the top. bake for about 30 minutes until set and the top is brown and bubbly.

Target recipe: preheat oven to 325°f grease an 8x8-inch baking dish. split chile peppers lengthwise and remove seeds and veins. spread chiles in a single layer in the prepared baking dish. sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles. in a bowl, beat eggs, milk, flour, salt and black pepper together until smooth. pour over chiles and cheese. bake for 50 minutes or until a knife inserted in custard comes out clean. meanwhile, mix salsa with the remaining mozzarella cheese. sprinkle over casserole and return to oven for 10 minutes or until cheese melts. let stand for 5 minutes before serving.