Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Green peppers
2/3 c Split peas
2 1/4 c Water
1 pk Vegetable broth
1/2 md Onion, chopped
1 c Sliced mushrooms
2 To 3 cloves garlic, minced
1 tb Olive oil
1 tb Balsamic vinegar
1/2 ts Ground cumin
1/2 ts Dried oregano
1/2 c Couscous
2 md Tomatoes, seeded and
Chopped

Remove tops and seeds from green peppers. Stand pepper cups upright
in an 8" microwave-safe baking dish.

Wash and pick over peas. Place in a medium saucepan with 1-1/4 cups
of the water and the vegetable broth. Bring to a boil. Reduce heat,
cover and simmer for 30 minutes.

Meanwhile, in a large saucepan, saute onion, mushrooms and garlic in
olive oil until onions are tender, 2 to 3 minutes. Remove from heat;
stir in peas along with seasonings. Set aside.

In a small saucepan, bring the remaining 1 cup water to a boil, add
couscous and remove from heat. Cover; let stand for 5 minutes. Stir
into pea- vegetable mixture along with half of the tomatoes. Stuff
peppers with mixture. Cover and microwave on high for 5 minutes. Top
with remaining tomatoes.

Makes 4 servings.

From: USA Dry Pea and Lentil Council, printed in the Kokomo Tribune,
March 13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1
[Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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