Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. wash and core the peppers; remove seeds; set aside. heat olive oil in skillet. add crushed tomatoes, garlic and basil. once mixture begins to bubble, cook low and simmer 5-7 minutes. in the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper. stuff each pepper with the meat mixture. place peppers in a roaster which has been coated with non-stick cooking spray. pour cooked tomato sauce over peppers. cover and bake 45-50 minutes, or until peppers are crisp/tender.

Target recipe: melt the butter in a (3 qt.) saucepan over medium heat. add the bell peppers and onion. cook, stirring occasionally, until the onion is soft but not browned. mix in the cumin and cayenne. add the chicken broth. bring to a boil. cover. reduce heat. simmer for 20 minutes. scoop out the vegetables. transfer the vegetables to a blender or food processor. add a little broth. process until smooth. return the puree to the broth in the pan. mix in the lemon juice. adjust seasoning. reheat to serving temperature. serve hot. cheers doreen doreen randal, wanganui. new zealand.