Recipe - Savory Stuffed Peppers

4 md Green peppers
2/3 cup Split peas
2 One fourth cup Water
1 pack Vegetable broth
One half md Onion, chopped
1 cup Sliced mushrooms
2 To 3 cloves garlic, minced
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
One half teaspoon Ground cumin
One half teaspoon Dried oregano
One half cup Couscous
2 md Tomatoes, seeded and
Chopped

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

Wash and pick over peas. Place in a medium saucepan with 1One fourth 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.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip