Savory Stuffed Peppers

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Title: SAVORY STUFFED PEPPERS
Categories: Fat free
Yield: 4 servings

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